Sweet and sour lentil dish
1. Soak the lentils in cold water for 2 hours. Rinse the kokum, remove any stones and put the kokum in a bowl with cold water for a few minutes to soften.
2. Drain the lentils and put them in a heavy-based saucepan with 4 cups of water and the pieces of kokum. Bring slowly to a boil, then simmer for about 40 minutes, or until the lentils feel soft when pressed between the thumb and index finger.
3. Place a small frying pan over low heat and dry-roast the coriander seeds until aromatic. Remove and dry-roast the cumin seeds. Grind the roasted seeds to a fine powder using a spice grinder or pestle and mortar.
4. For the final seasoning (tarka), heat the oil in a small pan over low heat. Add the mustard seeds and allow to pop. Add the curry leaves, cloves, cinnamon, chilli, tumeric and the roasted spice mix and cook for 1 minute.
5. Add the tomato and cook for 2-3 minutes until the tomato is soft and can be broken up easily and incorporated into the sauce. Add the jaggery, then pour the spicy mixture into the simmering lentils and cook for another 10 minutes.
6. Season with salt, to taste. Garnish with cilantro.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 75 | ||
Calories from Fat: 46 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.1mg | 1 % | |
Potassium 279.3mg | 7 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 5.8g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 75
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