Indian Style Lentil Dish
Preparation time: 1 hour
When I want to cook a spicy, Indian style dish, I always refer to Meeta’s site- What’s For Lunch honey. Her series, called Bollywood Cooking are marvelous and very helpful, indeed. A virtual encyclopedia of species and flavors.
Recipe is adopted from her site.
- 1 cup lentils (cup of 300 ml)
- 3-4 bay leaves
- 2-3 cinnamon sticks
- 3-4 cardamom pods
- 4-5 garlic cloves
- ginger piece (3-4 cm)
- one green chili pepper
- 2 tbsp coconut butter or regular butter
- 1 tsp cumin seeds
- 1 tsp chilly flakes
- 3 small onions
- 200 gr canned tomato sauce
- 50 ml coconut milk or heavy cream
- handful of red kidney beans
- salt according to your taste
- fresh coriander leaves
In a large saucepan add the lentils and fill with about 2 cups of water. Bring to a boil uncovered on medium heat. When starts boiling a foam will form on the surface, skim it off with a spoon.
Add the minced garlic, ginger, and chilly pepper. Throw in the cardamom pods, bay leaves and cinnamon. Reduce the heat and cover, simmer until the legumes have softened and are cooked - for about 30 minutes, depends on the lentils. When done remove from the stone.
Heat a skillet on medium heat and melt 2 tablespoons butter. Once the butter is hot add the cumin seeds and allow them to cook for about 5-8 seconds. Add the chili flakes, stir well. Finally add the chopped onions and stir-fry until golden brown - about 3-4 minutes. Pour in the canned tomatoes sauce, reducing the heat to low. Simmer the sauce until the butter begins to separate - about 6 to 10 minutes. Stir occasionally. Add some salt according to your taste.
Mix tomatoes sauce with the legumes and return to the stove. Add the kidney beans and coconut milk and simmer for 2-3 minutes. If you use regular heavy cream add it when you remove the legumes from the stove.
Serve, sprinkled with chopped coriander leaves and some bread rolls, pita bread or plain rice.
grains » lentil
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