I have been meaning to my version of Creamy Lentils with Mashed Potatoes, which I found here, for a very long time now.
I am a huge fan of lentils and sabut masoor is one of my favourite.
So here’s what I did:
For Creamy Lentils-
1-1/2 Cup……………………Pre Soaked and cooked Sabut Masoor [I soaked it for 3-4 hrs then pressure cooked until it was almost cooked] The pic below is of the soaked dal.
1………………………………..Medium Size Onion [Finely chipped]
1………………………………..Medium Size Tomato [Finely chipped]
200Ml…………………………Cream [I used Amul fresh cream]
3-4…………………………….. Red Chillies [Finely chopped]
3……………………………….. Pods of garlic [Finely Chipped]
1 inch………………………… Ginger [Finely chipped]
1 Tbsp……………………….. Butter
Salt to taste
Pepper to taste
Method:
- Put the butter in a heated pan and add the ginger, garlic and chillies. Saute for a min.
- Add the onions and cook till they turn translucent.
- Add the tomatoes and a dash of water, cover and let it cook till tomatoes reduce.
- Add pre cooked lentils, salt and pepper and about 1 cup water.
- Let it simmer until the water reduces.
- Add the cream and keep the lid on, on a low-medium heat.
- Stir ocassionally.
- Cook until the lentils are almost dry.
For Citrus Salad:
1 bag………………………………….. Mixed Salad Leaves [I use Namdhari’s Salad Leaf bags, they are very handy and fridge friendly]
1……………………………………….. Medium sized orange [Make segments from half of the orange and get the juice out of the other half]
Zest of 1/2 an orange
12-15………………………………….. Roasted Cherry tomatoes [I cut the tomatoes in half, put some olive oil, salt, pepper and basil on them and put in a 220 degree C oven for 10-15 min]
Pepper to taste
Salt to taste
1 Tbsp…………………………………. Olive Oil
Fist ful of roasted walnuts [Optional]
Method:
For Mashed Potatoes:
I used a very simple classic recipe from here.
For bun:
Halved the burgen buns and put it to toast in the oven at 200 degrees for 5-7 min.
Tada… Here it is 🙂
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Healthy and tasty platter and thx for linking to my events.
Vardhini
Event: Legumes
Event: Side Dishes