Lentil Curry with Peas

Ingredients

• 200 g frozen peas
• 250 g red lentils
• Pepper
• 0.5 bunch spring onions
• 3 Garlic cloves
• 1 red chili pepper
• 4 sprigs Mint
• Salt
• 5 g ghee (1 tsp; clarified butter)
• 2 kaffir lime leaves
• 1 tsp garam masala (Indian spice blend)
• 1 tsp turmeric
• 1 tsp ground cumin
• 200 g Greek yogurt

Instructions

1. 1.

   Let the peas thaw.

2. 2.

   Place lentils in a sieve and rinse under cold water.

3. 3.

   Add lentils to 500 ml water in a pot, season with pepper, bring to a boil. Cover and simmer for about 10 minutes.

4. 4.

   Meanwhile wash and trim spring onions, cut diagonally into pieces. Peel garlic, wash and trim chili; dice both finely. Wash mint, shake dry and pluck leaves.

5. 5.

   Remove lentils from heat and season with salt.

6. 6.

   Heat ghee in a wok. Add lime leaves, spring onions, peas, garlic, and chili, sauté over medium heat for about 3–4 minutes.

7. 7.

   Add garam masala, turmeric, and cumin, cook together for 1 minute.

8. 8.

   Add lentils and some mint leaves, season with salt and pepper, then remove from heat.

9. 9.

   Stir in yogurt, serve in four bowls, and sprinkle remaining mint on top.