Add plenty of spices to create a hearty dish.
You can pair the dish with aromatic basmati rice or enjoy it with fluffy pieces of naan.
Green lentils, unlike their yellow and red counterparts, have a thicker skin that allows them to hold their shape when cooked. Today, we’ll share with you a green lentil recipe, that combines coriander chickpeas, urutam or urad dal, fenugreek and plenty of spices to create a hearty, satisfying dish with an amazing depth of flavour. To serve the coriander lentil curry, you can spoon it over aromatic basmati rice or enjoy it with fluffy pieces of naan (or both!). If time permits, homemade garlic naan makes a particularly good side dish.
Ingredients needed :
Coriander – 300 gm
Turmeric – 1/4 teaspoon
Soak and grind:
Chickpeas – 1/2 cup
Dry chillies – 4
Turmeric powder – 1/2 teaspoon
Seasoning:
Ghee – 3 teaspoons
Mustard – 1 teaspoon
Urutam dal – 1 teaspoon
Asafoetida – 1/4 teaspoon
Fenugreek – 2 bunches
Recipe:
Soak the given ingredients for an hour beforehand.
Put the coriander in a cooking pot and add some salt and turmeric.
Cook them for 2 minutes and keep them aside.
In the meantime, turn off the water in the blender and grind the coriander until half.
The water should be poured very little.
Then oil the idli plate and add the ground dal on the plate and cook for 10 minutes.
When the heat goes down, break it and mash it into pieces.
Then add oil in a pan and add mustard seeds, urad dal and curry leaves.
Now add the lentils and fry. When the moisture evaporates, drain the cooked coriander and stir.
Add salt.
Cover and cook on a low flame for 2 minutes.
After 2 minutes, switch off the stove. The coriander lentil curry is now ready.
