Vindaloo Lentils

This is my third curry. The first was a venison vindaloo, second was a eggplant and pumpkin masala. The spice blends from Penzey's Spices are excellent. The vindaloo has a a nice kick, and the garam masala is very warm. Quite a bit of tellicherry peppercorns, cinnamon, nutmeg, cardamom, etc.

Here's the lentils. I added some cabbage too.










Step 1, Lentils
1.5 cups black beluga lentils (dal), rinsed.
Water to cover
1 Bayleaf
1 clove garlic
Pinch salt

Bring to simmer, cook until lentils are al dente. You still want them a little firm. The beauty of the dal is that they are very meaty and hold up well after cooking. A great salad lentil, not for soup.

While thats going...
1 large onion, chopped
2 Tbsp Oil (I used a chili pepper infused macadamia nut oil. Any veggie oil works fine)
1 Cup shredded cabbage
Little bit of tomato (3 plum tomatoes from garden)
Curry paste (2 Tbsp vindaloo curry combined with 2 Tbsp apple cider vinegar)
1 clove garlic, minced
2 tsp grated fresh ginger
Water
Other spices if desired (hot peppers, cinnamon, cumin, black pepper all are in the vindaloo, you can add extra if you like. I went with a little salt, cumin, and cinnamon on top of the curry paste)
1/2 cup strained greek yogurt, room temperature and >5% fat

Saute the onion in a pot with 1 Tbsp of the oil. When slightly browned, add the other Tbsp, paste, garlic, and ginger. Fry until they become aromatic. Add the cabbage and tomato, and about an inch of water on the bottom of the pot. Cook on med-high until cabbage is soft. The lentils should be done around now (40 mins approx). Throw those in with a little of the lentil water if you need it. Remember to discard the garlic and bay leaf. Remove from heat. Stir in the yogurt to make it a little creamy. There should be very little residual liquid at this point. Serve. Should be spicy. Drink water/beer.