Smoky Lentils with Tomato Kholombo
Ingredients
- 225 grams Red Lentils
- 1 teaspoon Tamarind
- 3 ripe Tomatoes
- 1 teaspoon Kholombo Powder
- 2 tablespoons Oil
- ½ teaspoon Mustard Seed
- 1 dry red hot Chilly (broken into pieces)
- Large pinch of Asafoetida
- 12 Curry Leaves
- Salt to taste
Directions
Boil the 225g red lentils and simmer until mushy and cooked
Add salt to taste, as well as the tamarind that has been dissolved in 4 t water, the 3 ripe tomatoes and the 1 t kholombo powder
Simmer for a few minutes and then remove from heat.
Heat the oil, add the mustard seeds, and when they crackle add 1 dry red chilly broken into pieces (more if you like hotter), a large pinch of asafoetida and 12 curry leaves
Pour this over the lentils, mix well and serve with basmati rice and hot pickle relish.
Enjoy!
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