Yield: 1 servings
|1 cup||Yellow lentils or supermarket variety|
|\N \N||; yellow split peas|
|3 cups||Bottleneck squash; (about 2 pounds), or|
|\N \N||; 3 medium-sized|
|\N \N||; zucchini, cut into|
|\N \N||; 1-inch pieces 2|
|\N \N||; cups of chopped|
|\N \N||; tomatoes|
|1 cup||Chopped onions|
|1 tablespoon||Curry powder|
|½ cup||Roasted peanuts or cashew nuts|
|\N \N||Coarse salt to taste|
|2 tablespoons||Usli ghee; (recipe follows) or|
|\N \N||; light vegetable oil|
|\N \N||; 11/2|
|1 teaspoon||Cumin seeds|
|½ teaspoon||Asafetida or minced garlic|
|1 teaspoon||Crushed red pepper flakes|
|½ cup||Chopped coriander leaves and tender stem|
|\N \N||Lemon slices|
FOR THE SPICE INFUSED BUTTER
Put the lentils and turmeric in a deep pot. Add 3 cups of water and bring to a boil. Cook lentils, gently simmering, partially covered, until cooked but still hold their shape, about 30 minutes. Stir a few times during cooking to ensure the lentils are not sticking to the pan and burning. Add more water if necessary. Add squash, tomatoes, onions and curry powder and mix well. Cook for 10 minutes or until the vegetables and lentils are tender. Stir in the nuts and salt; cover and set aside.
Heat the ghee or oil in a small frying pan over medium-high heat until hot.
Add cumin and cook until the spice turns several shades darker. Add asafetida and crushed pepper. Let spices sizzle for a minute then put the entire contents of the pan over the lentil-vegetable mixture. Add coriander and stir just a few times to mix lightly. Garnish with lemon wedges and serve with deep fried balloon bread.
Yield: 4 servings
Heat one stick butter in a small sauce pan over low-heat until fully melted, 5 minutes. Increase heat and cook the butter until all its moisture evaporates and the milk solids turn brown, and the clear fat will turn golden amber, about 5 minutes. Strain the clear fat usli ghee into a jar.
Yield: ⅓ cup
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9458 - JULIE SAHNI Converted by MM_Buster v2.0l.