Indian lentil gave with fenugreek
Indian lentil gave with fenugreek - a popular dish in the "vegetarian states" of India, as fenugreek and lentils are sources of vegetable protein. The boring and unpresentable name “fenugreek hay” in our area has replaced the sonorous word “shambhala”. It is under this name that you most often find this ancient spice in shops of oriental spices. Shamballa leaves, stems and seeds are consumed. I do not advise you to chew on the latter, you can break your teeth. Shambhala seeds or beans add a light nutty flavor to soups and main courses. They can be added to the ground in the ground, but, note that without the help of the machine, it is unlikely to be able to grind the beans manually - they are very stiff and ribbed.
Shambhala is a classic seasoning for a bean dish, but besides this, in India they also make surrogate coffee, in Africa ground beans are added to the dough, in the USA they flavor aroma of rum and maple syrup. Most often, fenugreek comes in a dry curry mixture - there its content reaches 20%. Another name for Shambhala is fenugreek, a transcription of the English word, which can sometimes be found on packages of spices.
- Time for preparing: 1 hour
- Servings Per Container: 3
Ingredients for Indian Lentil Dala with Fenugreek
- 250 g of green lentils;
- 30 g of fenugreek seeds;
- 90 g of onions;
- 180 g carrots;
- 120 g of tomatoes;
- 4 cloves of garlic;
- 1 pod of chili;
- 3 bay leaves;
- salt, vegetable oil.
The method of preparation of Indian lentil dala with fenugreek
For cooking lentil dala, a thick-walled soup pan or deep roasting pan is best. At the bottom we pour refined sesame seeds or any vegetable oil. Add coarsely chopped onions and crushed cloves of garlic, fry for several minutes.
Then pour fenugreek seeds. Fry them with vegetables for 1 minute. If fenugreek is overcooked, it will grunt and spoil the taste of the dish.
Peel the carrots, cut them into cubes, add to the roasting pan. Cut the carrots quite large so that when cooking it does not turn into mashed potatoes.
Add a few fresh tomatoes to give a sour note of dahl. I usually cut cherry tomatoes in half, it’s better to peel and cut small tomatoes into regular tomatoes.
We sort out green lentils - do it always. Small pebbles that perfectly mask as lentils, although rare, are found. Therefore, it is better to spend a few minutes sorting through lentils than to get an unplanned visit to the dentist.
Then wash the lentils with cold water, add to the roasting pan.
Pour 450 ml of cold water. The amount of water depends on what you want to get as a result. For a thick soup, this is enough. If you need friable lentil porridge, pour about 300 ml.
Add finely chopped chili pepper pod, bay leaves and salt to taste, increase the heat, close it tightly after boiling. We cook on low heat for 45 minutes, it is advisable not to open the lid.
Serve to the table with green onions and bread cakes. Thick dal can be served in pita.
Indian lentil gave with fenugreek ready. Enjoy your meal!