Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight loss |
Articles |
Post Recipes |
Specials |
Kissan Rolls
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Five Jewel Creamed Lentils
By : Rehana KhambatyCategory : International cuisine, Pakistan, Cream Recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Pick clean and wash all the beans thoroughly in several changes of water.
- Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres (1 1/2 quarts) of water.
- Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together.
- Cook over medium heat, partially covered, for about 30 minutes.
- Stir in the salt to taste.
- Keep the lentils on a low simmer while you make the fried seasonings.
- Heat 4-6 tablespoons of the oil in a large frying pan over medium high heat.
- Add the onions and cook, stirring constantly, until they turn light brown (15-18 minutes).
- Add the garlic, ginger and chilies and continue cooking for 2 more minutes.
- Increase the heat to high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they look slightly browned and cooked (about 5 mins).
- Pour the entire contents of the pan over the dal and gently stir to mix.
- Continue simmering while you make the spiced butter.
- Wipe the frying pan clean and place it on medium-high heat.
- Add the remaining 2 tablespoons of the oil.
- When it is hot, add the cumin, cayenne and paprika.
- Immediately pour the entire contents of the pan over the dal, scraping the mixture out with a rubber spatula.
- Stir a few times, just to streak the dal with the spiced butter.
- Serve garnished with coriander and more paprika.
Ingredients:
175 grams - yellow split peas (channa dal)
(6 ounces) 90 grams - white gram beans (urad dal)
(3 ounces) 45 grams - yellow mung beans (moong dal)
(1 1/2 ounces) 45 grams - red lentils (masar dal)
3 - medium tomatoes, sliced in 2cm thick wedges
1/2 tsp - turmeric
6 tbsp - vegetable oil
2 - medium onions, peeled, sliced in thin rings
2 tsp - garlic, minced
2 tsp - ginger, grated or crushed
2 tbsp - vegetable oil
1 1/2 tsp - cumin seed
1/2 tsp - cayenne pepper
1 tsp - paprika
4 tbsp - fresh coriander, chopped
2 - green chilies, minced
2 tsp - salt
175 grams - yellow split peas (channa dal)
(6 ounces) 90 grams - white gram beans (urad dal)
(3 ounces) 45 grams - yellow mung beans (moong dal)
(1 1/2 ounces) 45 grams - red lentils (masar dal)
3 - medium tomatoes, sliced in 2cm thick wedges
1/2 tsp - turmeric
6 tbsp - vegetable oil
2 - medium onions, peeled, sliced in thin rings
2 tsp - garlic, minced
2 tsp - ginger, grated or crushed
2 tbsp - vegetable oil
1 1/2 tsp - cumin seed
1/2 tsp - cayenne pepper
1 tsp - paprika
4 tbsp - fresh coriander, chopped
2 - green chilies, minced
2 tsp - salt
RECIPES BY REHANA KHAMBATY
 |
|
|
|
|
