My trusted copy of 660 Curries via Raghavan Iyer has once more come to the rescue once I needed a brief however fulfilling meal technique to cease a mainly dreary and trying week. In instances of woe, it is clean to resort to restaurant food, but I in no way forget that home cooked food aren't best extra nourishing, but less expensive and typically superior in flavor. The spicy kick of this dish is pleasantly balanced by using the muted sweetness of the brown sugar.
I served this pleasant lentil curry over a mattress of hot buttered basmati rice alongside some savory olive truffles with sun-dried tomatoes and ricotta cheese.
- 2/three cup inexperienced lentils
- 1/four cup yellow break up peas
- 2 tablespoons ghee, butter or oil
- 1 teaspoon brown mustard seeds
- 2 teaspoons cumin seeds
- 1 half teaspoons sea salt
- 1 teaspoon turmeric
- half teaspoon cayenne
- 1/2 teaspoon asafetida
- 1 to two clean pink or green chilies
- 2 huge tomatoes, chopped
- 1/four cup jaggery or brown sugar
- 1/four cup fresh chopped parsley
- beneficiant handful of clean or dried curry leaves
- Rinse the lentils and the yellow break up peas in a strainer. transfer to a medium saucepan and cowl with three cups of water. carry to a boil, reduce the heat to medium-low, and cowl. Simmer, stirring occasionally, until the lentils are very tender and the cut up peas are tender — about forty to 50 minutes.
- In a frying pan, warmth the ghee, butter or oil over medium heat. when warm, add the mustard seeds and stir for 30 to 60 seconds or till they begin to sputter and pop. add the cumin seeds, salt, turmeric, cayenne and asafetida, stir onced, and then without delay upload the chilies, tomatoes, sugar, parsley and curry leaves. Simmer exposed, stirring once in a while, until the aggregate has a sauce-like consistency — about 10 minutes.
- when the lentils and split peas are cooked, mash a component with the again of a spoon. add the sauce to the pan, cover, and keep to simmer for every other five minutes.