Aunt Mojca had bought a packet of red lentils, and she
wished to learn some simple Indian recipes using those. Lentils in Bengal are
quite watery. Often we add different seasonal vegetables and keep it simple
with maybe a bit of cumin, ginger, nigella seeds etc used to temper the fat. Therefore,
that is what I wished to show to aunt Mojca. The plan was to use simple spices
so that she can later cook the same recipe without having to worry about where
to get the more exotic Indian spices. Squashes are perfect complimentary
vegetables for this dal, and we decided to dice in the pattypan squash growing
in her garden. While we enjoyed the dal with the steaming rice during lunch, I
also told her about different variations of the same preparation that she can
make.
You can print the recipe for your kitchen here: PRINTABLE RECIPE
You can print the recipe for your kitchen here: PRINTABLE RECIPE
INGREDIENTS:
(Serves 4)
200g massor dal (split red lentils)
1 medium pattypan squash
1.5tbsp ginger paste
1/2sp turmeric powder
1sp cumin seeds
2tbsp ghee
Salt, sugar
METHOD:
1.
Wash the split red lentils. Dice the pattypan
squash into small cubes.
2.
In a heavy bottomed pot, add the lentils, ginger
paste, turmeric powder, salt to taste, and a pinch of sugar. Add 750ml of
water. Bring to boil and simmer covered for 15 minutes.
3.
Using a hand blender give the lentils a quick
blend. Add the pattypan squash. Simmer covered for 15-20 more minutes until the
squash is soft and lentil well cooked. (Add more water while cooking if
necessary to get a thick soupy consistency).
4.
In a small wok, heat the ghee. Temper it with
the cumin seeds. When the seeds start crackling, add the tempered ghee into the
cooked lentils. Give a gentle stir before serving with steaming rice.
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