lentils
cheese and lentil loaf
Sunday 09 November 2008
Ingredients
6oz red lentils
12 fl oz water
4 oz cheddar cheese
1 onion, peeled and finely chopped
1 tablespoon fresh parsley, chopped
½ teaspoon cayenne pepper
a little lemon juice
1 large egg
3 tablespoons single cream
salt and freshly ground black pepper
1 teaspoon butter
method
Pre-heat the oven to gas mark 6, 190C
Rinse the lentils, add the water and bring to the boil. Turn down the heat, put the lid on and simmer for 10 to 15 minutes. Check in case you need to add water. The mixture should cook to a stiff puree.
Remove from the heat and mix in the grated cheese, chopped onion, parlsey, cayenne pepper and lemon juice. Season to taste.
Beat the egg, stir in some cream and mix with the lentils.
Grease a 1 lb loaf tin with the butter and pour in the mixture.
Bake for 45 - 50 minutes until the top is golden brown and the mixture feels firm to the touch.
Let it stand for 10 minutes before turning it out.
curried chicken with lentils (murghi aur masoor dal)
Sunday 06 April 2008
Ingredients
9 oz red split lentils, washed and drained
3 oz onion, peeled and chopped
2 teaspoons ground cumin seeds
½ teaspoon ground turmeric
2½ pints water
About 3 lb of jointed chicken parts
2 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon whole cumin seeds
2 - 4 cloves garlic, peeled and finely chopped
¼-¾ teaspoon cayenne pepper
2 tablespoons lemon juice
½ teaspoon sugar
¼ teaspoon garam masala
Method
Combine the lentils, onion, ground cumin, turmeric and 2½ pints water n a big heavy pot. Bring to a simmer, cover, leaving the lid slightly jar, and cook on a low heat for 45 minutes. You will need to skim off the white froth that collects at the top.
Add the chicken and the salt. Mix and bring to the boil. Turn the heat low and simmer gently for 25 - 30 minutes (until the chicken is tender).
Heat the oil in a small frying pan over a medium flame. When hot, put in the whole cumin seed. As soon as the seeds begin to sizzle put in the garlic. When the garlic has turned slightly brown, add the cayenne pepper. Pour the entire contents of the frying pan (oil and all) into the pot with the chicken and lentils.
Add the lemon juice, sugar and garam masala and cook on a medium-low flame for another 5 minutes.
9 oz red split lentils, washed and drained
3 oz onion, peeled and chopped
2 teaspoons ground cumin seeds
½ teaspoon ground turmeric
2½ pints water
About 3 lb of jointed chicken parts
2 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon whole cumin seeds
2 - 4 cloves garlic, peeled and finely chopped
¼-¾ teaspoon cayenne pepper
2 tablespoons lemon juice
½ teaspoon sugar
¼ teaspoon garam masala
Method
Combine the lentils, onion, ground cumin, turmeric and 2½ pints water n a big heavy pot. Bring to a simmer, cover, leaving the lid slightly jar, and cook on a low heat for 45 minutes. You will need to skim off the white froth that collects at the top.
Add the chicken and the salt. Mix and bring to the boil. Turn the heat low and simmer gently for 25 - 30 minutes (until the chicken is tender).
Heat the oil in a small frying pan over a medium flame. When hot, put in the whole cumin seed. As soon as the seeds begin to sizzle put in the garlic. When the garlic has turned slightly brown, add the cayenne pepper. Pour the entire contents of the frying pan (oil and all) into the pot with the chicken and lentils.
Add the lemon juice, sugar and garam masala and cook on a medium-low flame for another 5 minutes.