Serves : 6 servings
Ingredients :
Ingredients :
1) YELLOW OR PINK LENTILS (TOOR OR MASOOR DAAL) 150g (5½oz)
2) BEETROOT 400g (14oz), topped, tailed and thinly sliced
3) ONION 1 small, finely chopped
4) WATER 1–1.5 litres (1¾–2¾ pints)
5) GROUND TURMERIC ¼ teaspoon
6) SUNFLOWER OR EXTRA VIRGIN RAPESEED OIL 1 tablespoon
7) BLACK MUSTARD SEEDS ¼ teaspoon
8) CURRY LEAVES 10–12, preferably fresh, shredded; if using dried, soak in water for 10–12 minutes, and dry thoroughly before shredding
9) CORIANDER SEEDS 1 tablespoon, finely crushed
10) DRIED RED CHILLIES 2–3 large, whole
11) CUMIN SEEDS ¼ teaspoon
12) BLACK PEPPERCORNS 5–6
13) GARLIC 1 clove, crushed
14) TAMARIND PULP 2 tablespoons, or to taste, as some tamarind preparations are very strong
15) COCONUT MILK 1 × 400ml (14fl oz) can, well shaken
16) SALT
Preparation Method :
- Wash the lentils well until the
liquid clears. Transfer to a bowl, add enough water to cover by 2.5cm
(1in) and leave to soak for a few hours.
- Drain the lentils and place in a flameproof casserole dish. Add the beetroot, onion and measured water, followed by the turmeric and some salt. Bring to the boil, then partially cover and simmer until soft. Leave to cool a little, then blend the mixture with a blender to a purée or mash with a potato masher until free of lumps.
- Heat the oil in a saucepan and add the mustard seeds. When they crackle, add the curry leaves, coriander seeds, chillies, cumin seeds and peppercorns and sauté over a medium heat for 3–4 minutes. Add the garlic and sauté until pale.
- Add the puréed lentils and the tamarind pulp and bring slowly to the boil. Simmer, uncovered, for 10–15 minutes. Lightly whisk the coconut milk and stir it into the lentils. Discard the chillies if you wish.
- Serve straight away or set aside and reheat later.
- Drain the lentils and place in a flameproof casserole dish. Add the beetroot, onion and measured water, followed by the turmeric and some salt. Bring to the boil, then partially cover and simmer until soft. Leave to cool a little, then blend the mixture with a blender to a purée or mash with a potato masher until free of lumps.
- Heat the oil in a saucepan and add the mustard seeds. When they crackle, add the curry leaves, coriander seeds, chillies, cumin seeds and peppercorns and sauté over a medium heat for 3–4 minutes. Add the garlic and sauté until pale.
- Add the puréed lentils and the tamarind pulp and bring slowly to the boil. Simmer, uncovered, for 10–15 minutes. Lightly whisk the coconut milk and stir it into the lentils. Discard the chillies if you wish.
- Serve straight away or set aside and reheat later.
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