These lentils are one of my favorite kind, however I rarely make them for my friends as they usually insist I make the other kind. They are not soupy, like the curried lentils, but are a little drier. They can be eaten with rice or paratha, or with toppings like chopped onions, tomatoes, boiled potatoes, green chili/cilantro chutney, tamarind chutney and Sev (the Indian version of Asian crispy noodles; if you can't find Sev, Asian noodles will do). When eaten this way, the lentils are known as Misal.
Ingredients:1/4 cup whole moong
1/2 cup whole matki (if this is not available, use moong)
1 onion, diced
Whole spices (1 tsp mustard seeds)
Pinch of asofoteida (a.k.a. hing)
1/2 tsp turmeric pwd
1 tsp chili pwd
1 tsp coriander pwd
1/2 tsp fennel pwd
2 tbsp coconut milk pwd (1/2 cup coconut milk)
1 tbsp shredded coconut
2 tsp salt
2 tsp sugar
1 tbsp oil
Preparation:
Soak moong/matki in water overnight.
Before cooking, drain water and mix in onions, chili, turmeric, coriander and fennel pwds.
Cook:
Heat oil on medium heat.
Add mustard seeds and hing.
Once popped, add moong/matki mixture and saute for 5 mins.
Add 1/4 cup of water and cover.
Check every 5-7 mins until moong/matki are cooked.
Once done, add salt, sugar, coconut milk and shredded coconut. Adjust according to taste.
ENJOY!
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