Monday, July 13, 2015

Mixed Lentil Curry

It is my favourite. Instead of using one variety of lentil at a time, and also the taste can get boring, I buy them all 250 gm. each, and mix them up. You can also use sprouted ones.
This recipe gives a lot of proteins, great taste and easy to prepare. 

Mixed Lentil curry

Take any combination of lentils with skin intact,
eg: Toor dal (Pigeon Pea)
Moong dal Greengram),
Urad dal (Black gram),
Chana dal (Bengal gram),
Lobia (Black eyed pea),
Dried Mattar (pea),
Matki (moth bean),
Alsane (red cow peas) etc.


Mixed lentils – 2 cups
Tomatoes (chopped) – 2 nos.
Salt  - to taste
Onion (grated or made into a coarse paste) – 1 no.
Chilli powder – ½ tsp.
Garam Masala powder  (optional) – ½ tsp.
Turmeric powder – ¼ tsp.
Ginger garlic paste or garlic paste – ½ tsp.
Oil – 2 tbs.
Cumin seeds – ½ tsp.

Raw Mixed Lentils

Clean and soak the mixed lentils over night or for 4 hrs and more.
Cook them in pressure cooker until they are cooked soft.
Heat oil in a pan, add cumin seeds. When they start to splutter, add onion paste and ginger garlic paste. Fry until lovely aroma comes. Add chopped tomatoes. Cook them till they become soft.
Now add cooked lentils to the onion tomato mixture. Keep stirring to make sure it does not stick to the bottom.
Add turmeric powder, salt, and chilli powder.
Mix 1 cup water or whatever consistency you like. Add garam masala powder and let it cook for a few min, and switch off the stove. You can add fresh cream if you desire.
It is very healthy and tasty too. Can be eaten with rice, rotis, or puris.

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