Sunday Herald Life - - FOOD & DRINK - By Deshi-Dhami and Sha­ran­jit Deshi

This recipe is very close to our hearts as it was one of our dad’s favourites. So make sure you don’t over­cook your lentils. It has a nice thick gravy tex­ture, not too runny or too dry. This par­tic­u­lar dish goes re­ally well with rice and is a very sim­ple summer and early au­tumn com­fort food. Prepa­ra­tion time: 5-10 min­utes Cook­ing Time: 15-20 min­utes IN­GRE­DI­ENTS: White lentils: 150g 1 onion, fi­nally chopped 8 gar­lic cloves 2 fresh green chill­ies (small and thin), finely chopped 1 tsp cumin seeds ½ tsp asafoetida: 2 tbsp cook­ing oil 1 tsp turmeric ½ tsp garam masala Salt to taste METHOD Wash the lentils prop­erly un­der cold wa­ter. Now add lentils to a pan with 350ml wa­ter and cook on medium heat for about 10 min­utes, mak­ing sure you keep the crunch­i­ness to the lentils.

Turn the heat off and add chopped green chill­ies and put the lid on. At this point don’t stir your lentils too much.

Now put a shal­low pan on a medium heat and add cook­ing oil. Let the oil heat up and check it be­fore adding any spice by throw­ing in a few seeds of cumin. If starts to siz­zle straight away then it’s ready.

Add cumin seeds, cook for few sec­onds and add whole gar­lic cloves and cook un­til slightly golden brown.

Add chopped onion and cook un­til they are a deep brown in colour.

Add salt and turmeric and cook for few sec­onds.

Now turn the heat off and add asafoetida, mix well and add this mix­ture to the lentils.

Add garam masala and give a gen­tle stir.

Serve hot with plain bas­mati rice or with cha­p­atis.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.