I underestimated legumes for a long time. And it's all about taste. It was usually “no way” or “heavily-raw”. But over the years I found a couple of combinations that became my favorite. Firstly, chickpea hummus can be delicious, especially if you make it yourself and you eat three times more than it should be:) secondly, falafel, after it - lentils. India falls in love with her. Since they treat everyone (dozens!) varieties of lentils, no one knows how. Mash, mung, dal — any variety will do. I love all kinds of green lentils, especially those that don't boil over. But you can cook with any variety.
The recipe is not Indian, but 1) simple; 2) inspired by her. Or rather Kerala, the Ayurvedic capital of the world.
- 1.5 cups green lentils
- 1/2 tsp turmeric (I add whole)
- 1/2 tsp cumin (or zira)
- a pinch of dry chili (sharpness on your conscience)
- 1/2 tsp. black mustard seeds
- olive oil
- 1 tsp. butter (optional, vegan option - olive or coconut only)
- 150 ml of tomato sauce (you can 2 medium tomatoes, you can pate, you can pellet or in your own juice, the main thing is that in addition to tomatoes and salt there is nothing more in the composition)
- salt
- 3-4 cloves of garlic
- white sweet bulb (optional)
Soak lentils in advance (in the evening, cook the next day). In a saucepan with a thick bottom, melt the butter in olive oil. Throw cumin, mustard, stir 15 seconds to the cod, add the turmeric, finely chopped onion and garlic and cook for 1-2 minutes until the aroma appears. Add the lentils, after draining the remaining water. Stir quickly, pour in the tomato paste, salt and cook for 20 to 45 minutes, depending on the lentil variety. On the second day, it is even more saturated with spices.
Soak lentils in advance (in the evening, cook the next day). In a saucepan with a thick bottom, melt the butter in olive oil. Throw cumin, mustard, stir 15 seconds to the cod, add the turmeric, finely chopped onion and garlic and cook for 1-2 minutes until the aroma appears. Add the lentils, after draining the remaining water. Stir quickly, pour in the tomato paste, salt and cook for 20 to 45 minutes, depending on the lentil variety. On the second day, it is even more saturated with spices.
