If you have young kids, you know not to plan to get much else done on the days when you’re watching them. Once they’re mobile, as my 7-month old now is, they require your full attention, save for a few minutes, if you’re lucky, when they’re napping.
So you certainly don’t plan on making curry for lunch when you’re watching your little guy for 12 hours and he’s obsessed with yanking on anything that’s plugged into a wall. But yesterday that’s what I did, thanks to this authentic recipe that takes literally one minute of active cooking time.
It was so good, I ate it for dinner too. And I’ll eat the leftovers for lunch today. That’s about 20 seconds per meal. And you wonder how I have time to do so much stuff!
Curry isn’t what you might think
Until recently, most curries I’ve made have been of the one-size-fits-all variety. You know, the ones where you throw in a tablespoon or two of whatever’s in the nondescript jar marked “curry powder,” and you create something that falls well short of the great food you get at an Indian restaurant.
But as it turns out, “curry powder” isn’t any particular spice. It’s a blend of spices, and of course the mix varies from place to place. Recently I’ve been cooking from Anjum’s New Indian, which Wiley Publishing kindly sent me to review and share a few recipes from, like the black-eyed pea curry I posted a while back. And as far as I can tell, “curry powder” isn’t once called for in the book—in each recipe, an appropriate blend of spices is used, never simply “curry.”
Bengali Red Lentil Curry
If you’ve never cooked with red lentils before, you’re probably wondering what the yellow stuff is in the above image. I swear my son was nowhere near the plate.
Red lentils are in fact red, but when cooked, they turn yellow. They also lose their form pretty quickly to produce a sort of “stew” texture, which is why regular brown lentils won’t really work here unless you cook them for much, much longer.
While some curries take hours of slow cooking, this Bengali one is quick. The lentils take 20 minutes to cook while you can do whatever else you want. Once they’re done, you saute the spices for 20 seconds, stir them in, and eat like you just won the Indian version of Who Wants to Be a Millionaire after growing up in the slums. Dog.
What’s this ‘Panch Phoran’?
You’ll see that in the ingredient list is panch phoran. Don’t let that keep you from making this.
If you have an Indian market nearby, you can probably find panch phoran premixed there. Otherwise, just make it yourself—it consists of equal parts mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and nigella seeds. The only one I didn’t have was nigella, but it supposedly tastes like pepper and smells like oregano, so I just mixed the two together as a substitution.
Another note on the recipe: It calls for ghee or vegetable oil. To keep it vegan, I went with oil, but I used coconut oil since that has been my obsession recently.
Here’s the recipe, courtesy of Anjum Anand in Anjum’s New Indian, Wiley and Sons, 2008. Really, get out of your box and make this one; it’s worth it.
Bengali Red Lentils
- 1 and 1/4 cups red lentils, rinsed until the water runs clear
- salt, to taste
- 1/2 tsp ground turmeric
- 1/4 – 1/2 tsp pure red chile powder
- 1 tbsp ghee or vegetable oil
- 2 dried red chiles
- 1 rounded tsp panch phoran (see above)
Bring 1 quart of water to the boil in a large saucepan Stir in the lentils, salt, turmeric and chile powder. Bring back to a boil, then simmer over a moderate heat until the lentils are tender, around 20 minutes. Some will start to break up while others remain whole and the lentils will become indistinct from the water.
Heat the ghee/oil in a small saucepan. Add the red chiles and panch phoran. Fry for 20 seconds and pour in to the lentils. Stir well, taste and adjust the seasoning, then loosen with a little water from a recently boiled kettle, if necessary— it should be a thickish curry.
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