Check lentils for
impurities. Wash lentils in cold running water. Allow to soak for 30
minutes. Place in pressure cooker with enough water to cover lentils.
Add curry leaves and thyme sprig. Cook (medium - high heat) under
pressure for 10 to 15 minutes, until tender or creamy according to
taste.
Remove curry leaves and
thyme sprig.
In a deep saucepan,
large enough to contain the cooked lentils, add 2 tablespoons
vegetable oil. Over medium heat, fry the chopped onions, garlic and
ginger. Add the chopped tomatoes and parsley. Pour the cooked lentils
into the saucepan with the other ingredients. Mix well together. Allow
to simmer for 5 - 10 minutes. Add salt and pepper to taste.
Serve with rice with a
steak, rougaille, chicken fricassée or vindaloo. Excellent with
rougaille poisson salé as shown.
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