Ingredients
- 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
Directions
- 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
