When properly boiled, kamande forms a sweet stew and we shall be learning how to spice them with peanut and milk
1 glass of lentils
1 red onion
3 cloves of garlic
A piece of ginger root
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2 big tomatoes
1 tablespoon of cumin powder
1 tablespoon of turmeric
2 tablespoons of curry powder
½ cup of peanut powder
1 cup of milk
Soak the lentils for about 30 minutes. Wash them thoroughly and then introduce a washed carrot without peeling it.
As they boil, prepare your groceries. Using a mortar and pestle, crush the garlic and ginger pieces. Blend the tomatoes or grate them depending on what is at your disposal. Dice the onions.
Wait until the seeds can be crashed using a spoon then turn off the heat and drain the water if any was left. Mash the boiled lentils slightly and set aside.
In a different cooking pot, introduce cooking oil, wait for it to heat up and add the diced onions.When the onions are golden brown and soft, add the garlic and ginger paste then stir to mix.
In the mixture, add cumin powder, turmeric and curry powder. You can also add black pepper if you choose to.
Mix the components gently and introduce the blended tomatoes. Stir to incorporate the contents.After one minute, add the lentils and a cup of milk at the same time and mix.
Add water to the mixture is too think and wait for it to cook for about two and a half minutes. Introduce the peanut powder, and stir as you add salt to taste.
Cover the food to let it cook for five minutes before turning off the heat. Serve while hot with rice, chapati, spaghetti or bread. Enjoy!