Masala Mugs

Hi and welcome to our first recipe. We thought we would share a warming satisfying meal in a mug with you guys. Come on we know you’ve all tried a mug shot, we promise this meal in a mug is much more delicious and satisfying. Nothing will beat this creamy lentil loveliness as the nights get darker and colder.

It uses dried red lentils which are a great staple to have in your kitchen. They are cheap, versatile and quick to cook. Lentils sometimes get a bad press but they are a good source of protein and when cooked in the right recipe, like this one, they are so flavoursome.

This is a warmly spiced lentil and carrot mixture topped with a creamy sweet potato mash. The spices we use give a nice background heat and depth of flavour, but add extra chilli if you want more of a kick. You can get tandoori masala in most supermarkets and I’m sure you will be sprinkling it in everything.

Our masala mugs are perfect for those nights outside in front of a fire when you’re wrapped up warm and cosy. You don’t need to serve it in mugs you can serve it as you would a Shepards pie, but it wont keep your hands as toasty. We like to serve ours with fresh chapatis to scoop it all up and crispy onions and cumin seeds sprinkled on the top. So get cooking. We hope you enjoy it and let us know what you think.

A plant based milk or yogurt would make this a tasty vegan dish.

Ingredients

1 kg sweet potato, peeled and chopped

1 onion, diced

3 carrots (200g) chopped into batons

150g dried red lentils

fresh ginger

2 minced garlic cloves

1 tsp turmeric

1 ½ tsp cumin

2 tsp tandoori masala

½ tsp chili

½ tsp cinnamon

2 tbs tomato puree

1 stock cube

1 tbs natural yogurt

900ml of boiled water

Garnish

Crispy onions

Fried cumin seeds

Cinnamon sticks 

Chapattis

Method

1. First peel, wash and chop the sweet potato and boil for 15 minutes. Then season well and mash with the natural yogurt.

2. Fry the onion for 1 minute then add the carrot, garlic and ginger and cook for 3 more minutes.

3. Add the dried spices, stock cube, and tomato puree and cook for a few minutes .

4. Add the washed red lentils and the boiling water.

5. Cook for 15-20 minutes untill the carrots are tender and most of the liquid has been absorbed.

6. Place the lentil mixture into a mug top with the mash and garnish .

7. Fry the cumin seeds in a little oil untill fragrant, add the onions till brown and soft.

8. Alternatively layer the lentil mixture in a large flat dish and top with the mash and brown in the oven much like a shepherds’s pie.