We have begun eating a lot of lentils recently, and finding ways to cook them can be challenging. Besides vegetarian food doesn’t rank very high on my list of favourites, but a few dishes do make the cut. This is a Mangalorean dish and it is so flavourful and well-rounded, that you could get through the meal without asking for the meat! Its simple to make, takes a little planning (with the lentil soaking) but is definitely worth the time!
Prep time: 15 min + overnight soaking| Cooking time: 20 min | Serves: 4
- 1 cup mung beans, soaked overnight
- 1 + 1 medium onion, sliced
- 1 medium tomato, chopped
- 1/4 cup coconut, fresh/frozen
- 1/4 tsp mustard seeds
- 1 tsp brown sugar
- Salt to taste
Ground spice blend:
- 4 red chillis
- 1/2 tsp turmeric powder
- 1/2 tsp mustard seeds
- 5 pepper corns
- 1/2 tsp cumin seeds
- 1 small onion, chopped
- 1 tsp tamarind paste
Soak the lentils over night. Cook the lentils, one sliced onion and chopped tomato in a pressure cooker for 15 minutes until tender.
Grind the onion, chillis, turmeric, mustard, peppercorns, cumin and tamarind to a smooth paste. Set it aside.
Bring one tsp oil to temperature in a medium skillet, on medium high. Add the mustard seeds, wait for 5 seconds and add in the second sliced onion. Stir fry until lightly browned.
Add the coconut and fry for a couple of minutes and add the ground spice mixture. Cook that for a couple of minutes before adding in the cooked lentils. Stir and add the brown sugar and salt to taste.
Serve with naan or rotis! Enjoy!