1/2 cup yellow split peas
1/2 cup red lentils
1/2 cup split mung beans
2 tblsp ghee (indian type of butter)
3 tsps black mustard seeds
1/2 tspn black onion seeds
2 medium brown onions, chopped
4 cloves of garlic, crushed
1 tblsp grated fresh ginger
1 tblsp ground cumin
3 tsp ground coriander
1 tsp ground turmeric
1 tsp chili powders
2 x 400g cans tomatoes
2.5 cups of vegetable stock
1/2 tsp black pepper
1/3 cup cream
2 tblsp chopped fresh coriander leaves
-------
rinse yellow peas. place in a bowl of water to soak (30mins).
rinse lentils and beans and set aside
heat ghee in large sauce pan; cook seeds, stirring until they start to pop.
add onion, garlic, and ginger; cook stirring until onion is lightly browned
add ground spices; cook stirring for 1 minute
add yellow split peas, lentils, beans, undrained crushed tomatoes and stock; simmer, covered.
30 minutes or until red lentils are tender
just before serving add rest of ingredients; stir over low heat until heated through.
compliments of Women's Weekly Indian cooking
Subscribe to:
Post Comments (Atom)
Another 100 year old house renovation
Popular Posts
-
Heading to the top of the Grand Bazaar via the street car in order to visit "copper store" street and then head inside the baza...
-
Work is super slow right now. As in nilch. Nada. Nuttin'. Waiting for contract to be signed. But I still have to show up and sit and wai...
-
{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A mo...
-
{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A mo...
-
In the morning I started preparing Dahl for the baby's lunch. Closer to evening (tues), my eating out plans changed. It was cold, wet an...
mm indian food. my favorite cook is my indian friend who makes the BEST meals.
ReplyDelete