Читать книгу Miss Masala - Mallika Basu - Страница 31
ОглавлениеButtery lentils with vegetables and sizzling cumin
Dal and rice is easily the simplest and healthiest Indian meal to cook. Masoor dal, or split red lentils, are my all-time favourite because they cook quickly and are readily available in virtually any supermarket or corner shop.
High protein content aside, this is the ultimate comfort food. Think hangover cure meets warm soft cuddle. This dish is incomplete without the tablespoon of ghee that makes it so sublimely buttery. Just chuck in some raw peas, carrots and cauliflower to appease your guilty conscience.
Feeds 4 Vegetarian
200g (7oz) masoor (split red) lentils
1/2 tsp turmeric powder
1 large tomato
200g (7oz) chopped raw vegetables, such as green beans, carrots, peas and cauliflower
1 tbsp ghee
1 pinch of asafoetida
2 dried long red chillies
1/2 tsp chilli powder
1 tsp cumin seeds
salt
1. Wash the lentils under a cold tap until the water runs clean. In a medium pan, mix these with the turmeric, then add twice as much cold water as lentils and bring to the boil. Once the water starts bubbling rapidly, lower the heat to medium. Stir the lentils every 5 minutes to prevent them from settling on the bottom or sides of the pan.
2. Watch the pan, skimming off any foam that rises to the surface. If the lentils threaten to boil over, take the pan off the heat for a few seconds. If they have soaked up all the water, add a half mug of hot water to keep the mixture fluid.
3. After about 20 minutes, the lentils will slowly disintegrate and resemble a fibrous soup. When this happens, roughly chop the tomato and add it to the pan, stirring over the heat for about 5 minutes until the tomato starts to melt into the lentils. Now stir in the raw vegetables that you are using. They’ll cook with the lentils, sealing their natural goodness in the dal.
4. Stir gently for about 10 more minutes until the vegetables are done and the lentils have formed a thick, golden-yellow soup. Add salt to taste and leave to simmer over a low heat while you make the tadka.
5. Warm the ghee on a high heat in the smallest pan you possess. When it starts to sizzle, add the asafoetida, long red chillies, chilli powder and cumin seeds. Within seconds, the spices will start spluttering and releasing their heady aromas. Take the pan off the heat and stir the tadka into the lentil mixture.
6. Pour the piping-hot dal over fluffy basmati rice and enjoy with mango pickle and papads.
INTRODUCING AJWAIN
AJWAIN, or carom fruit pods, resemble little greyish seeds and add a pungent and slightly bitter tangy edge to dishes. They are an essential pickling spice and taste lovely sprinkled sparingly over summer salads.
