Ugadi event to celebrate culture of India: Red Lentil Curry

Here's a great curry recipe in celebration of the culture of India. It's amazing that even if people are far away, they still get to celebrate good things like these.


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Hari Musapeta is passionate about Indian culture.

For 16 years, he's invited Tulsans to help him celebrate India through food, music and dance at Ugadi.

"We want to teach Indian kids born in the U.S. about Indian culture," he said.

Equally important to Musapeta is teaching American kids and families about India.

Ugadi marks the Hindu new year, and though it has passed, it's still cause for celebration, he said.

To celebrate, the festival will include a Bollywood-style fashion show, drum concert, skits, dancing and food.

All are invited for authentic henna painting, to learn Indian dancing and to purchase handmade Indian saris.

Southern-style Indian food will include curry, rice, Indian breads, soups and desserts. All food will be prepared vegetarian.

"It's a mini Indian experience in Tulsa," Musapeta said.

Several types of curry will be available at the festival Saturday. Here's one you can make at home from All Recipes.

Red Lentil Curry 

2 cups red lentils
1 large onion, diced
1 tablespoon vegetable oil
2 tablespoons curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon ginger root, minced
1 (14.25-ounce) can tomato puree

1. Wash the lentils in cold water until the water runs clear, put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).

2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.

3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.

4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.

5. When the lentils are tender, drain them briefly (they should have absorbed most of the water, but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

(source: http://www.tulsaworld.com/scene/article.aspx?subjectid=39&articleid=20110429_39_D8_CUTLIN84066)


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