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Five-jewel Creamed Lentils
Five-jewel Creamed Lentils
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)
(1 1/2 ounces) 1/2 teaspoon turmeric
2 teaspoons salt (or to taste)
4 tablespoons fresh coriander, chopped
2 green chilies, minced
Method
Pick, wash and soak black urad whole and rajma overnight in 5 cups
of water. 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 minutes).
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.
6 tablespoons vegetable oil
2 medium onions, peeled,
sliced in thin rings
2 teaspoons garlic, minced
2 teaspoons ginger
grated or crushed
3 medium tomatoes,
sliced in 2cm thick wedges
2 tablespoons vegetable oil
1 1/2 teaspoons cumin seed
1/2 teaspoon cayenne pepper
1 teaspoon paprika
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