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Hearty and delicious Lentil Stew with Spices
Namaskar! On some days, you have plenty of time to plan and prepare your meals, and on other days, you are too pressed for time to cook a full nutritious lunch or dinner. But today, I'm going to give you a recipe that is not only easy to make but also highly nutritious. It is a one-pot meal, and you can also call it a mixed millet kheer. This one recipe can satisfy your requirements for the day and ensure you get all the necessary nutrition. It is very easy to bake and very easy to digest.
Equipment
- Deep Non-Stick Pan For cooking the dal and sautéing the ingredients.
- Pressure Cooker For cooking the soaked pulses quickly.
- Jar or Bowl To mix the salted water and wash the pulses.
- Measuring cups For measuring ingredients accurately.
- Measuring spoons For measuring spices and other small ingredients.
- Knife For cutting ginger and other vegetables.
- Chopping Board To prepare the ginger and other ingredients.
- Serving Spoon For serving the lentil
- Ladle For mixing and serving the dal.
- Garlic Press (optional) For easily mincing garlic if desired.
Ingredients
- 1½ cups black gram, washed, soaked and drained
- ½ cup green gram, washed, soaked and drained
- 1 inch ginger, cut into thin strips + for garnish
- 2 green chillies, slit
- Salt to taste
- 4 tbsps butter
- 1 cup tomato puree
- 2 tsps coriander powder
- 1½ tsps red chilli powder
- ½ tsp dried fenugreek powder (kasuri methi)
- ¼ cup fresh cream
- ¼ cup ghee
- 1 tbsp chopped garlic
- Melted ghee for garnish
Instructions
- At first take 2 cups water in a jar. Add salt and mix well.
- Take black gram and green gram together in a bowl. Add the salted water and wash the pulses and drain it.
- Now heat a deep non-stick pan, add the washed pulses and sufficient water. Cook on medium heat for 8-10 minutes, occasionally remove scum from top. Drain the cooked dal and preserve the dal liquor.
- Take the cooked dal in a pressure cooker. Add ginger, green chillies and salt. Add 6 cups water and pressure cook till 6-7 whistles are given.
- Heat 2 tbsps butter in a deep non-stick pan, add tomato puree and sauté till fat separates. Add coriander powder and red chilli powder. Sauté for 1-2 minutes.
- Add dried fenugreek powder and cooked dal in the pan. Add sufficient water and mix well. Cook for 2-3 minutes.
- Add remaining butter and cream in pan. Mix well. Cook for 1-2 minutes.
- Heat ghee in a non-stick pan, add garlic and sauté till slightly browned.
- Add the garlic mixture in the dal and sauté for a minute.
- Serve hot, garnished with melted ghee and ginger juliennes.
