Grilled Chops and Spicy Brown Lentils with Tomatoes and Curry
8 pork chops or medallions
1 ½ cup brown lentils
2 tablespoons olive oil
1 teaspoon cumin seeds
1 each small onion, diced
½" piece ginger, peeled & minced
2-3 each serrano chiles, minced
2 each tomatoes, diced
1 tablespoons coriander, ground
¼ teaspoon turmeric
1 Table spoons curry powder
½ teaspoon salt
½ tablespoon cilantro, chopped
Fresh Lemon juice as needed
Pick over, wash, and soak the lentils in water to cover for at least 30 minutes.
Heat the oil in a wok over medium high heat. Add cumin seeds. When they stop sizzling, add the onions and brown them lightly, stirring frequently for 3 - 4 minutes. Add the green chiles and ginger and stir-fry for 2 - 3 minutes.
Add the tomatoes and continue to cook, mashing the tomatoes with the back of a wooden spoon, for 2 to 3 minutes. Add the coriander, cayenne and turmeric and mix well.
Drain the lentils and add them to the saucepan, along with 4 ½ cups of water curry and the salt. Bring to a full boil, reduce the heat and cover. Cook for 35 - 40 minutes or until the lentils are tender. Using the back of a wooden spoon, mash some for the lentils so that the mixture forms a thick soup.
Grill chops and serve over the lentils sliced topped with lawash.
Yield: 8 servings Serving Size: 1 pork chop with ½ cup lentils Source: The Culinary Institute of America at Greystone, Napa Valley California