Indian Lentil Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g lentils (mun dal)
- 300 ml water
- 1 teaspoon salt
- 1 pinch Asant (Asafötida), optional
- 0.5 teaspoon ½ turmeric
- 1 teaspoon fennel seeds, roughly ground
- 0.5 teaspoon ½ black cumin
- 1 teaspoon herbs, to taste
- 1 teaspoon ghee, or oil
- 250 g veetables (carrots, pumpkin, broccoli, peppers) diced or sliced
Print Recipe
Pin Recipe Instructions
- Wash the lentils 3 times, then bring to the boil in a saucepan with water and skim off the foam that has formed. Add the vegetables and cook for about 20 minutes, stirring occasionally.
- Meanwhile, ghee in a small. Heat the pot (must not start smoking) and add the spices:
- 1. Roast the fennel seeds and black cumin, 2 turmeric, 3 asafetida and only for a few seconds, add the roasted Marsala = spice mixture) to the lentil vegetables and simmer for another 5-10 minutes.
- Serve with rice or pasta.
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