L Cook With Jovi: Nutrition Packed Indian Style Brown Lentils Curry

Friday, 24 February 2017

Nutrition Packed Indian Style Brown Lentils Curry

BROWN LENTILS CURRY
A simple and wholesome legumes dish that is a sure shot hit with both the vegans and the meat lovers. Goes well with both rice and naan. I even enjoy it with quinoa.

Preparation Time: 7 mins
Cooking Time: 20 mins
Serves: 2-3

Ingredients
  • 2 tbsp olive oil
  • ½ cup brown lentils (sabut masoor dal), soaked overnight or atleast for 3-4 hours
  • 2 tomatoes, pureed
  • 1 medium sized onion, thinly sliced
  • 1 green chilli, chopped
  • 2 tsp. finely chopped ginger
  • 4 cloves of garlic, finely chopped or crushed into a rough paste
  • 1 tsp cumin seeds
  • A pinch of asafoetida 
  • ½ tsp turmeric powder
  • ½ tsp chilli powder or more if you like it hotter
  • Salt to taste
  • Chopped coriander for garnishing
Method
  1. Wash the soaked lentils and put them into a pressure cooker.
  2. Add the pureed tomatoes to the lentils, 2 cups of water and 1 teaspoon of salt.
  3. Close the pressure cooker and bring to full pressure on high heat.
  4. Reduce heat and cook for 15 minutes.
  5. Remove cooker from heat and allow to cool naturally.
  6. To save time, while your lentils are getting cooked, place another pan on the hob for the tempering. Pour in the olive oil.
  7. Add the asafoetida and cumin seeds and let them splutter for a minute.
  8. Now add the garlic, ginger and green chilli and saute for about 2 minutes.
  9. Next put in the onions and cook till they turn golden brown.
  10. While cooking the onions, add the turmeric and chilli powder.
  11. Once the onions are done, pour the boiled lentil soup into them. Mix well.
  12. Allow to simmer on medium heat for about 5 minutes. Check for salt and spice levels. Add a wee bit extra chilli powder if you like it hot.
  13. Serve hot garnished with coriander for a healthy happy lunch or dinner.






Jovi’s Notes

If you like the consistency of your lentil curry thinner, you can add more water to it while simmering. I added about ¼ cup extra water. Boil for a few extra minutes at the end to ensure that the raw taste of water goes away. 
If you are not vegan, you can use ghee instead of olive oil for added flavour. 
If you do not have asafoetida at home and do not wish to buy it just for one dish, you could do without it. It won't really alter the taste of the dish. 

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