Recipe by Charishma_Ramchandani
This is the recipe of the week for the third week of Sept'06 in the Thursday magazine's Slimlines column by Alva Carpenter. Very light, vegetarian and healthy indeed it is. Enjoy!
Top Review by White Rose Child
This is a great meal, and it is easy to make. However, I think it serves at least 4 as a main dish, and the ingredients are a little unclear. Green lentils are not the same as mung/ moong beans; I used the beans, but others may not be familiar with them as I am, so there should be instructions for cooking them. I only used about 1/4 tsp cayenne and omitted the green chile, and that was the right heat for our tastes. With the lemon juice and cilantro, it was especially tasty. Even my dad liked it. Glad I made this! Thanks!
- 1 cup green lentil, cooked (moong beans)
- 1 medium onion, finely chopped
- 1 -2 cm gingerroot, grated
- 3 garlic cloves, minced
- 1 -2 medium tomatoes, chopped
- 1 teaspoon cumin seed
- 1 green chili, chopped (optional)
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon coriander powder
- 1 pinch turmeric powder
- 1⁄2 teaspoon cumin powder
- 1 cup water
- lemon juice, as required
- 3 tablespoons fresh cilantro, chopped, to garnish
- 2 teaspoons oil
Directions See How It's Made
- Do not discard the water in which the moong beans were cooking.
- Heat 2 tsps. of oil in a pot on low flame.
- Add cumin seeds and green chilli.
- Allow to splatter. Once the seeds stop splattering and the green chilli seeds stop popping, add ginger, garlic and onions.
- Stir-fry on medium heat until the onions are pinkish in colour and transparent in appearance.
- Add tomato/tomatoes and saute for 3-4 minutes.
- Fold in the spices and stir-fry for 2 minutes.
- Add moong beans and a cup of water.
- Stir in salt to taste and allow to simmer for 10-15 minutes.
- Garnish with cilantro, drizzle some lemon juice and 2 tsps. oil and serve.