Nazley’s Creamy Lentil stew made with greek yoghurt


1 large onion chopped.
1 cup lentils soaked in hot water. Till soft. Strain.
3 curry leaves.
1 whole green chilli.
1 tspn whole jeera and coriander seeds.
Salt to taste.
1 tspn of each (fennel powder, fine jeera, fine coriander).
1/4 tspn durban masala.
1/2 tspn tumeric.
1/2 crushed black pepper.
2 carrots washed and peeled and cut.
1 punnet mushrooms sliced.
1 brinjal peeled and chopped.
1/2 cup green peas.
1/4 cup chopped dhania.
2 cups greek yoghurt.

Braise onion with curry leaves, green chilli, whole seeds.
Allow to colour til light brown. Add all masala. Braise for 1 min.
Then add veg and strained lentils. Braise for 2 mins.
Add water and allow to cook till veg are soft.
The water must dry up. It must be a very thick sauce.
Lastly add the dhania and greek yoghurt. You can adjust the yoghurt.
Cook for 2 mins and serve with rice or roti and sambals.

OPTIONAL. To the greek yoghurt you can add 1 packet of coconut powder. Very yummy.

Prepared, tried and tested by: Nazley Ally

This entry was posted in Indian, Vegetables by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

4 thoughts on “Nazley’s Creamy Lentil stew made with greek yoghurt

  1. Pingback: Nazley’s Creamy Lentil stew made with greek yoghurt – All About Writing and more

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