Five-Jewel Creamed Lentils
beans, indian
175 gm yellow split peas (channa
1 dal)
90 gm white gram beans (urad dal)
45 gm yellow mung beans (moong
1 dal)
45 gm red lentils (masar dal)
1/2 teaspoon turmeric
2 teaspoon salt (or to taste)
6 tablespoon vegetable oil
2 medium onions, peeled, sliced in
1 thin rings
2 teaspoon garlic, minced
2 teaspoon ginger, grated or crushed
3 medium tomatoes, sliced in 2cm
1 thick wedges
2 tablespoon vegetable oil
1 1/2 teaspoon cumin seed
1/2 teaspoon cayenne pepper
1 teaspoon paprika
4 tablespoon fresh coriander, chopped
2 green chilies, minced
[Note: this recipe has apparently been veganized, so that there is nothing creamed in it, and vegetable oil stands in for the spiced butter.]
Pick clean and wash all the beans thoroughly in several changes of water. Put them in a deep pot with turmeric and 1 1/2 L (1 1/2 qt) 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 min.
Stir in the salt to taste. Keep the lentils on a low simmer while you make the fried seasonings.
Heat 4-6 T of oil in a large frying pan over medium high heat. Add the onions and cook, stirring constantly, until they turn light brown (15-18 min). Add the garlic, ginger and chilies and continue cooking for 2 more min. 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 min).
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 T 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.
Recipe By : Julie Sahni, Classic Indian Vegetarian Cooking
From: Michael Loo Date: 13 Mar 97 National Cooking Echo Ä
Yield: 1 servings