Masala Mix'ins





A spicy, lentils based curry



  • 2 c chopped vegetables -- mix and match options: potatoes, carrots, eggplant, squash, pumpkin, spinach (frozen ok)
    *** OR ***
    2 -3 lbs. chicken cubes
  • 14 oz. can of chicken broth
  • 2-3c water
  • 1t salt
  • 1 onion, thinly sliced
  • 3T oil
  • 1” ginger root, crushed
  • 8 garlic cloves, crushed
  • 3T white vinegar
  • 14 oz. can diced tomatoes
  • 1-2 green chilies (optional)
  • 2T chopped, fresh
  • cilantro (optional garnish)


Rinse and drain lentils in the packet. In a large pot, combine lentils, chicken stock, salt and 2c water. Bring to a boil and simmer on low until soft. Add additional water, if needed (~30 minutes).

When lentils are cooked soft, whisk them to a smooth, soup-like consistency. Keep to the side.

In another large pot, heat oil and fry onion on medium until golden-dark brown. Add crushed ginger and garlic, fry 2 min.

In a separate bowl, add 3T of vinegar to the masala (spice) packet and mix until a consistent paste forms. Combine with onions in pot and fry for 2 minutes.

Stir in chicken or vegetable mix, being sure to coat with the oil and spices. Add in 1c water, can of tomatoes and chilies. Continue to cook for ~30 minutes, until meat is tender or until vegetables are soft.

Add in cooked lentils and simmer for 5 additional minutes.

Garnish with cilantro and serve over hot rice or with naan (flat bread).