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  • Five Jewel Creamed Lentils (Punjab)

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    Five Jewel Creamed Lentils (Punjab)
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 175 gm Yellow Split Peas (channa dal), (6 ounces)
    • 90 gm White Gram Beans (urad dal), (3 ounces)
    • 45 gm Yellow Mung Beans (moong dal), (1 1/2 ounces )
    • 45 gm Red Lentils (masar dal), (1 1/2 ounces)
    • 1/2 tsp Turmeric
    • 2 tsp Salt, (or possibly to taste)
    • 6 Tbsp. Vegetable Oil
    • 2 med Onions, Peeled, Sliced in Thin Rings
    • 2 tsp Garlic, Chopped
    • 2 tsp Ginger, Grated or possibly Crushed
    • 3 med Tomatoes, Sliced in 2cm thick wedges
    • 2 Tbsp. Vegetable Oil
    • 1 1/2 tsp Cumin Seed
    • 1/2 tsp Cayenne Pepper
    • 1 tsp Paprika
    • 4 Tbsp. Fresh Coriander, Minced
    • 2 x Green Chilies, Chopped

    Directions

    1. 1) Pick clean and wash all the beans thoroughly in several changes of water. Put them in a deep pot with 1/2 tsp. turmeric and 1 1/2 litres
    2. (1 1/2 qts) of water. Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or possibly lumping together. Cook over medium heat, partially covered, for about 30 min.
    3. 2. Stir in the salt to taste. Keep the lentils on a low simmer while you make the fried seasonings.
    4. 3. Heat 4-6 Tbsp. of the oil in a large frying pan over medium high heat. Add in the onions and cook, stirring constantly, till they turn light brown (15-18 min). Add in the garlic, ginger and chilies and continue cooking for 2 more min. Increase the heat to high, add in the tomatoes, and fry, turning them carefully and shaking the pan, till they look slightly browned and cooked (about 5 min).
    5. 4. Pour the entire contents of the pan over the dal and gently stir to mix.
    6. Continue simmering while you make the spiced butter.
    7. 5. Wipe the frying pan clean and place it on medium-high heat. Add in the remaining 2 Tbsp. of the oil. When it is warm, add in the cumin, cayenne and paprika. Immediately pour the entire contents of the pan over the dal, scraping the mix out with a rubber spatula. Stir a few times, just to streak the dal with the spiced butter.
    8. 6. Serve garnished with coriander and more paprika.

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