BackCook Out | African lentil stew
Chef Rajkumar Pathre of Blanco, New Delhi, cooks a lentil dish from the African coast
Premium
Ajifa
Serves 2
Ingredients
K cup red lentils
2 white onions, chopped
N tsp black pepper, ground
4 tomatoes, blanched and puréed
4 cups vegetable broth
1-inch piece of ginger, grated
1 tsp turmeric powder
K tsp berbere (a spice mixture available in speciality stores)
1 tsp garam masala
K tsp cayenne pepper
2 tsp butter
1 tbsp olive oil
Salt to taste
Method
Turn down the heat and simmer until the lentils are tender and it becomes a thick, dryish stew. Add salt and pepper. Then add berbere and butter. Serve with flat bread or rice.
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