Heart warming, healthy, vegan meal for the quarantine.
Ingredients to serve 4
- 1 large carrot (diced)
- 1 large potato (diced)
- 1/2 cup of red lentils (soak the lentils overnight or at least for as many hours as you can)
- 1/2 cup of yellow lentils
- 1 large tomato (diced)
- 1 large onion (diced)
- 1 inch of ginger (finely chopped)
- 3 cloves of garlic (finely chopped)
- 1 cup coconut milk or coconut yogurt
- 1 tbsp coconut shavings
- 1 tbsp olive oil
- 1 tbsp butter or ghee
- 1 tbsp cumin seeds (or cumin powder)
- 1 tbsp coriander seeds (or coriander powder)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp curry powder
- 1 tsp garam masala (if you are not tempering the oil)
- salt and pepper to taste
- 1 bunch of fresh coriander leaves for garnishing (finely chopped) - you can use parsley too if you prefer that taste
- 2 cups of water
For tempering the oil (optional)
(if you do this you can skip the garam masala)
- 1 cinnamon stick
- 2 black cardamom
- 4 green cardamoms
- 4 cloves
- 5 black peppercorns
- 2 bay leaves
- 1 tsp cumin seeds (or you can use Bengali paanch phoron)
- 1 tsp mustard seeds (or you can use Bengali paanch phoron)
Preparation (1 hour start to finish)
In a hot wok/pan/pot, add the oil and the tempering ingredients and wait till the seeds start spluttering. Add the diced onions and stir for 2 minutes on medium high heat. Add the chopped ginger and garlic. Fry for another 2 minutes. Add the diced tomatoes and fry on high heat for another 4 minutes. You want a thick paste. In order to aid this process, add the 1/2 the salt and 1/2 the dry spices. Once the "oil separates" - I've never actually understood what this means, but what you should look for is the mixture becoming a pulpy paste. Now, add the carrots and potatoes and the rest of the salt and dry spices and fry for another 2-3 minutes. Now add the lentils and fry for another minute. Reduce the heat to medium. Add the water and 1/2 the coconut milk (or yogurt) and give it all a good stir. Bring to a boil and cover and let cook for 20 minutes. Add the rest of the coconut milk and coconut shavings and half the chopped cilantro and cook for another 10 minutes. Add more water/coconut milk if needed. Before serving add the rest of the cilantro and the butter/ghee (and the garam masala powder if you didn't temper) and stir. It's ready to eat!
Serve with rice or pao or naan.
Ingredients to serve 4
- 1 large carrot (diced)
- 1 large potato (diced)
- 1/2 cup of red lentils (soak the lentils overnight or at least for as many hours as you can)
- 1/2 cup of yellow lentils
- 1 large tomato (diced)
- 1 large onion (diced)
- 1 inch of ginger (finely chopped)
- 3 cloves of garlic (finely chopped)
- 1 cup coconut milk or coconut yogurt
- 1 tbsp coconut shavings
- 1 tbsp olive oil
- 1 tbsp butter or ghee
- 1 tbsp cumin seeds (or cumin powder)
- 1 tbsp coriander seeds (or coriander powder)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp curry powder
- 1 tsp garam masala (if you are not tempering the oil)
- salt and pepper to taste
- 1 bunch of fresh coriander leaves for garnishing (finely chopped) - you can use parsley too if you prefer that taste
- 2 cups of water
For tempering the oil (optional)
(if you do this you can skip the garam masala)
- 1 cinnamon stick
- 2 black cardamom
- 4 green cardamoms
- 4 cloves
- 5 black peppercorns
- 2 bay leaves
- 1 tsp cumin seeds (or you can use Bengali paanch phoron)
- 1 tsp mustard seeds (or you can use Bengali paanch phoron)
Preparation (1 hour start to finish)
In a hot wok/pan/pot, add the oil and the tempering ingredients and wait till the seeds start spluttering. Add the diced onions and stir for 2 minutes on medium high heat. Add the chopped ginger and garlic. Fry for another 2 minutes. Add the diced tomatoes and fry on high heat for another 4 minutes. You want a thick paste. In order to aid this process, add the 1/2 the salt and 1/2 the dry spices. Once the "oil separates" - I've never actually understood what this means, but what you should look for is the mixture becoming a pulpy paste. Now, add the carrots and potatoes and the rest of the salt and dry spices and fry for another 2-3 minutes. Now add the lentils and fry for another minute. Reduce the heat to medium. Add the water and 1/2 the coconut milk (or yogurt) and give it all a good stir. Bring to a boil and cover and let cook for 20 minutes. Add the rest of the coconut milk and coconut shavings and half the chopped cilantro and cook for another 10 minutes. Add more water/coconut milk if needed. Before serving add the rest of the cilantro and the butter/ghee (and the garam masala powder if you didn't temper) and stir. It's ready to eat!
Serve with rice or pao or naan.
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