Moong Piaza
Green Lentils with Pink Shallots
Pat Chapman's Vegetable Curry Bible
Serves
4
Ingredients
250 g (9 oz) whole green lentils
3 tablespoons vegetable oil
1 tablespoon dried whole brown lentils
1 tablespoon poppy seed
150 g (51/2 oz) pink shallot, chopped
4-6 fresh green chillies
4-6 spring onions, bulbs and leaves, chopped
4-6 bite-sized cubes of cooked potato
2 teaspoons Garam Masala
Method
Check through the green lentils for grit, then rinse in warm water three or four times. Set aside drained for about 10 minutes.
Measure water to approximately three times the volum of the lentils, and bring it to the boil in a saucepan. Put in the lentils. Simmer for about 30 minutes, stirring for time to time.
During stage 2, heat the oil in a karahi or wok for about 30 seconds. add the poppy seeds and continue stir-frying for 30 seconds more. Things should be popping by now, so calm them down by adding the pink shallots, chillies and spring onions, mixing in well.
When sizzling, add a little water, the potato and garam masala and continue to stir-fry for a further 5 minutes.
Add the cooked green lentils and stir well. Cook for a further 5 minutes. The water will be absorbed into the lentils towards the end of the timing, so keep a good eye on it, adding more water if needed. The water should be well absorbed but not too dry (add a little water at any stage during cooking if neccessary). Salt to taste, stir, and serve at once.
Recipe Testing Notes
03/07/2010 - Dominique tested this recipe. Changes were made to the original recipe, these included replacing the shallots and spring onion with ordinary onion and ommitting the potato. The resulting dish was very good, but she should have used butter ghee instead of the vegetable oil.
Find this recipe in Pat Chapman's Vegetable Curry Bible
