It is important to serve lentils with brown rice so that you get the benefits of complete protein - anyway, brown rice gives a much better texture and flavour to the dish! If brown rice just doesn't look appetising to you, throw a few teaspoons of tumeric into the cooking water to make it more jolly!
INGREDIENTS:
- Rice bran oil or ghee for frying
- 1.25 cups split moong/mung beans (thoroughly washed)
- 2 or 3 fresh green chilies
- 1 cup of tamarind water
- 6 cloves of garlic (crushed)
- Fresh ginger (thumb-length-ish chunk, finely chopped)
- 1 onion (diced)
- 2 tsp tumeric powder
- 3 tsp brown mustard seeds
- 3 tsp cumin seeds
- 6 - 10 curry leaves
- Pinch of asafoetida powder
- 1 carrot (diced)
- 1 celery stalk (diced)
- 3 cups of wombok or other cabbage (finely sliced)
- Spinach (couple of handfuls of leaves)
- Bunch of coriander leaf/stem (roughly chopped)
- Head oil/ghee in a pot and fry curry leaves and mustard seeds until they begin to pop.
- Add cumin seeds and onion, gently frying until clear
- Add lentils, carrot, celery, ginger, garlic, tumeric, asafoetita, and chili and stir fry for a couple of minutes.
- Cover with water (let water level sit about an inch above the contents of the pot), bring to the boil and reduce to a simmer.
- Add cabbage about 15 minutes into cooking when dal is half cooked and continue simmering with lid on until dal is mushy and water is mostly absorbed.
- Turn off heat and stir in tamarind water, spinach and coriander leaves.
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