My trusted copy of 660 Curries by Raghavan Iyer has once again come to the rescue when I needed a quick but satisfying meal solution to end a particularly dreary and trying week. In times of woe, it's easy to resort to restaurant meals, but I never forget that home cooked meals are not only more nourishing, but cheaper and generally superior in taste. The spicy kick of this dish is pleasantly balanced by the muted sweetness of the brown sugar.
I served this delightful lentil curry over a bed of hot buttered basmati rice alongside some savory olive muffins with sun-dried tomatoes and ricotta cheese.
|Spicy Green Lentils and Yellow Split Peas|
|Recipe by Lisa Turner|
Adapted from 660 Curries
Published on February 8, 2009
Quick and easy curry of tender earthy green lentils and split peas simmered in a zesty tomato sauce
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More lentil recipes from Lisa's Kitchen:
Rice and Green Lentils in Coconut Milk
Lentil Soup with Prunes and Apricots