Hi, Ray here again.
It’s time for test another of the great Curry Focus recipes. I scanned through the recipes, looking for one that was easy to make and looked tasty. Among the vegetarian curry recipes I found the Chickpea and Lentil curry recipe and decided that this would be the recipe for this weekend.
The recipe is certainly easy to make and the added bonus was that the curry as chickpeas and lentils. So it is more like a dal than a curry.
I remembered to soak the chickpeas (I have forgotten in the past) and late Sunday afternoon saw me preparing the ingredients, ready to start cooking.
But, really, there was very little preparation work to do.
The total cooking time for the curry would be about 40 minutes, which included a 30 minute simmering phase. So, really, this is indeed a very easy recipe to follow.
I cooked the chickpea and lentil curry without any bad results. Initially I was a bit nervous about adding a whole litre (35 fl oz) of water because this seemed like a lot of water. But all of the water was soaked up by the chickpeas and lentils.
Right on schedule, I served up the Chickpea and Lentil curry to the newly arrived curry tasting crew.
As usual, the curry was served on basmati rice.
The tasting crew quickly got stuck into the food. And it was a bit disappointing. Having chickpeas and lentils in the same meal was a bit of a plus. And, as said previously, this was more like a dal than a curry. But the meal was a bit bland. Everything was well cooked but there was no taste sensation. I did get a mini taste sensation by biting into one of the cardamom pods but that was just a lucky accident.
The curry received a taste score of 6.5 out of 10 with a spice/heat level of “Mild”.
So not a great success. Although it had a lot of ingredients that I like, I doubt whether I will be making this curry again.