My latest excursion between the covers inspired me to make this lentil korma. The original recipe suggested a combination of brown and green lentils, but I substituted some split mung for the green lentils, and made a few other minor modifications besides. Do double the recipe if you have more tummies surrounding you requiring good nourishment.
I'm sharing this spicy little number with Tasty Palettes, who is hosting the sixth helping of My Legume Love Affair, started by Susan of The Well Seasoned Cook.
Brown Lentils and Moong Dal in a Cashew-Almond SauceIf this sounds tasty, they you will also be sure to enjoy:
1/2 cup of whole brown lentils
1/2 cup of moong dal (split mung beans)
1 inch piece of ginger, finely chopped
1 clove of garlic, finely chopped
1/2 teaspoon of turmeric
dash of cayenne
6 green cardamon pods, crushed
2 cinnamon sticks
1/4 cup of yogurt
1/4 cup of almonds
1/4 cup of cashews
3 hot green or red chilies
2 tablespoons of ghee or a mixture of butter and oil
1 medium onion, finely chopped
1 1/2 teaspoons of sea salt
1/2 cup of fresh parsley or cilantro, chopped
Rinse the lentils and moong dal in a strainer under cold water. Transfer to a large pot and cover with 3 3/4 cups of water. Bring to a boil, add the ginger, garlic, turmeric, cayenne, cardamon pods and cinnamon sticks. Reduce the heat to low, cover and simmer for 30 - 40 minutes, or until the dals are tender.
To make the nut sauce, puree the yogurt, almonds, cashews and chilies in a food processor or blender.
Heat the ghee in a skillet over medium heat. When hot, add the onion and stir and fry until it is browned - about 10 - 15 minutes. To deglaze, add 1/3 cup of water and scrape the browned bits from the bottom of the pan.
Add the nut sauce and fried onions into the cooked lentils, along with the salt. Stir to combine and cook for another 5 minutes or so to blend the flavours.
Stir in the parsley or cilantro and serve hot.
Rice and Green Lentils in Coconut Milk
Marawadi Mixed Dal