Carrot fennel paturi

While in high school, I had read this recipe of shredded cabbage and julienned carrots baked with mustard paste and coconut in some magazine. This dish is inspired partly by that recipe and partly by dal paturi. As getting the yellow split peas is difficult, I decided to use the more commonly available split red lentils. The sweetness of the carrot and the delicate flavor of the fennel worked well together. The green chilies and the spicy heat of the mustard oil imparted the classic flavors of paturi. There was no banana leaf to make it in traditional paturi style, however, the en papillote technique worked well to make the outcome similar to that of paturi. It was soft, moist, and delicious play of subtle and clean flavors.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 4)

1/2cup split red lentils (masoor dal)

3 carrots

2 fennel bulbs

1/4cup chopped coriander leaves

3-4 green chilies

Mustard oil

Salt, sugar

METHOD:

1.       Soak the split red lentils overnight.

2.       Julienne the carrots and finely chop the fennel bulbs. Add salt and set aside so that the vegetables leave moisture.

3.       Drain the split red lentils. Drain the chopped vegetables.

4.       Add the lentils and half of the carrot, fennel in a blender. Add salt, chilies. Blend into a coarse paste.

5.       Mix the lentil paste with the remaining carrot, fennel and chopped coriander leaves. Add 2tbsp of mustard oil. Mix well.

6.       Spread the lentils-vegetable mixture on a baking paper in a 1cm layer. Cover with another baking paper, and seal all sides. The en papillote cooking technique is used.

7.       Bake at 200°C for 30 minutes.