Bensone Curry

Ingredients

In the original Malagasy Bensone dish, the lentils are cooked with coconut milk and flavored with local spices. However, in this Punjabi adaptation, the coconut milk is replaced with a blend of Punjabi spices, such as cumin, coriander, turmeric, and garam masala, to create a distinct flavor profile. Additionally, the Punjabi version is typically served with rice or naan, whereas the original Malagasy dish is often enjoyed with steamed rice or bread. We alse have the original recipe for Bensone, so you can check it out.

• 1 cup (200g) lentils, rinsed and drained 1 cup (200g) lentils, rinsed and drained
• 3 cups (710ml) water 3 cups (710ml) water
• 2 tablespoons ghee or vegetable oil 2 tablespoons ghee or vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large pot, combine the lentils and water. Bring to a boil, then reduce heat and simmer until the lentils are tender, about 20-25 minutes. Drain any excess water and set aside.
2. 2.
   In a separate pan, heat the ghee or vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. 3.
   Add the chopped onions to the pan and sauté until golden brown.
4. 4.
   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
5. 5.
   Add the chopped tomatoes to the pan and cook until they soften and release their juices.
6. 6.
   Sprinkle in the ground coriander, turmeric powder, and garam masala. Stir well to combine.
7. 7.
   Add the cooked lentils to the pan and mix everything together. Simmer for a few minutes to allow the flavors to meld.
8. 8.
   Season with salt to taste and garnish with fresh cilantro.
9. 9.
   Serve the Bensone Curry hot with rice or naan.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any impurities. It is also recommended to soak them for a few hours before cooking to reduce cooking time and improve digestibility.

Tips & Tricks

• For a creamier texture, you can blend a portion of the cooked lentils before adding them back to the curry.
• Adjust the spice levels according to your preference by adding more or less garam masala.
• To enhance the flavor, you can temper the curry with a tadka of fried onions, garlic, and cumin seeds before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to add vegetables like spinach, carrots, or peas to the curry for added nutrition and variety.

Serving advice

Serve the Bensone Curry hot with steamed basmati rice or freshly baked naan bread. Garnish with a sprinkle of fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Bensone Curry in a deep serving dish, allowing the vibrant colors of the lentils and spices to shine through. Pair it with a side of fluffy rice or tear off a piece of warm naan to scoop up the curry. Add a sprig of fresh cilantro on top for an elegant touch.