Curry, My Way.

The white girl makes curry for her friends and family...

Vegetables in a hot-sweet sauce with accompaniments.  This curry is reddish orange--presents really well for guests.  Leftovers are stellar, so don't worry if there is a lot.  The best way to get started is to begin cooking the lentils first, prepare the spices, assemble and trim the veggies, grate the onion, garlic and ginger. So imagine you have all your ingredients lined up and ready to cook. I usually decide what vegetables I want in the morning when I go shopping.

This curry is equally good without dairy--for my vegan brothers and sisters.  Tofu can be sauteed in with the vegetables--delish.
For the carnivores out there, chicken or lamb is great with this dish.  I recommend more cooking time for the meat to tenderize it.  Add it before the onions, garlic, and ginger--see below--and cook until tender.  Add your sauteed vegetables midway through the process.

1. The Lentils.
1 cup blonde lentils
4 cups filtered water
1 tsp salt
Simmer 1 hour in a heavy-bottomed pan.

2. The Spices.
You can use curry powder, or store bought garam masala (a spice blend for curries).  I like to make my own garam masala, which I modify from time to time, depending on my mood.  I use a repurposed coffee grinder, but there was a time when I used a mortar and pestle.  If you grind by hand, you may want to put some salt in there to speed things up.  I use a combination of sweet and hot spices; my goal is to make something that is warming and rich. Your garam masala should be sauteed in butter or oil for a few minutes before anything else goes in.  If you like more texture, you can saute a teaspoon each of mustard seeds and cumin seeds until they pop.  Smells wonderful... also great with fried potatoes!
Here are the macro spices:
         Turmeric
         Dry mustard
         Coriander seeds
         Black Peppercorns
         Cumin seeds
         Cardamom
Here are the micro spices:
       Fenugreek seeds
       Cayenne
       Star Anise
       Cinnamon
       Clove
       White Peppercorns
       Red Pepper flakes
I use about 1 tablespoon of turmeric, 2 teaspoons of dry mustard 1 1/2 teaspoons coriander seed, 1/4 teaspoon black pepper, 1-2 teaspoons cumin seed and 1/2 teaspoons cardamom.  Fenugreek, maybe 5-8 seeds, 1/8 teaspoons cayenne (more if you like a hot curry), a pinch of everything else.  I start with about 2 teaspoons of this mixture, and add a little more in the last 15 minutes, if needed.  You can correct your seasoning as the dish simmers, for example, additional cinnamon to smooth things out a bit.  (Homemade garam masala makes great deviled eggs, by the way.)

3.  Cooking.  I saute the spices and add one medium onion, grated, 2 tablespoons grated ginger, and grated garlic to taste--about 4 medium cloves--all grated. It will begin to boil pretty fast, so I then add 2 cups of filtered water, or vegetable broth.  Pretty soon you will have a nice looking sauce.  Feel free to add 1 tomato, seeded and chopped into small dice, and simmer very gently while you prepare the veggies. Also a teaspoon of grated lemon zest, at your pleasure.

Which vegetables will you use?
Whatever you like, but you will need about 4 cups total; how you proportion them is up to you.  I use carrots, eggplant, zucchini, red bell pepper, and serrano peppers.  And potatoes.  At least two small potatoes.
If you like green leafy vegetables, I recommend putting them in in the last 10-12 minutes--more about that later.  I cannot think of any vegetable that would not be good--green beans, peas, sweet potatoes, chard...
I cut the firm veggies into bite-size pieces, and reserve leafy veggies for later.
If you use eggplant you may want to salt it and let it set for about 15-20 minutes--squeeze it gently before cooking.
OK, so I like to saute the firm vegetables in hot oil to get them just a little browned.  Then I add the sauce, 2 tablespoons tamarind concentrate, 1 teaspoon brown sugar, and enough water to keep it a little soupy.  Simmer this for about 30 minutes, until all the veggies are tender and the sauce is like a light gravy.  I you are using leafy vegetables, add them after about 18-20 minutes of simmering. When it's done, correct the seasoning and allow to sit another 15 minutes.

4.  Meanwhile, back to the Lentils.  Heat 2 1/2 tablespoons butter or oil in a heavy bottomed pan with a good lid.  Saute 1/2 teaspoon each cumin, turmeric, and coriander.  Add 1 tablespoon grated ginger and stir, for another 2-3 minutes.  Add 1/2 teaspoon red pepper flakes and wait just a few seconds.  Then pour in the lentils and allow to simmer, covered, about 15 more minutes, or until the lentils are tender.  Squeeze a little lemon in the dish and serve with fresh cilantro.  (By the way, this is called Dal.)

5.  Ok, let's plate the dinner.  You will want some accompaniments. Serve the curry with yogurt and cucumbers mixed together and salted (called raita, some like it with cumin and black pepper.)  I like a flat bread or tortilla, slightly charred and buttered. You can find Naan bread at your local Middle Eastern Grocery--it is wonderful heated in the oven and slathered with butter.  Roasted peanuts or almonds, coconut, bananas, raisins, other dried fruit, and bottled chutney are all very good with this dish.  You know you're doing this right when your plate looks a little like a Jackson Pollock painting.  You can also serve with rice, if you wish.