Contributor
Jul 3, 20232 min
A few weeks ago I spotted a packet of green Moong lentils and a packet of braising spice and decided to make a curry, instead of a normal dhal.
I love this quote by Anthony Bourdain:
“Good food is very often, even most often, simple food.”
I tend to stock up on dried pulses and long shelf life products to limit my shopping trips. My meals are therefore based on what I have in my cupboards and freezer. A few weeks ago I spotted a packet of green Moong lentils and a packet of braising spice and decided to make a curry, instead of a normal dhal.
Verushka Ramasami
1 cup (250 ml) dry lentils (I used green moong lentils), soaked in hot water for 30 minutes
2⅓ cups + 4 tsp (600 ml) boiling water
1 tbsp (15 ml) butter ghee
2 tsp (10 ml) braising spice
1 small onion, chopped
1 tsp (5 ml) ginger-garlic-and-chilli paste
2 tsp (10 ml) Kashmiri Masala
1 small tomato, chopped
½ x 410 g tin tomato
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
Dhania, chopped, as garnish
1. After soaking the lentils, wash and rinse them twice.
2. Add the dried washed lentils to Instant Pot and the boiling water. Use the pressure cook option for 16 minutes. After 16 minutes your lentils should be soft and burst open and the water should be reduced by ¾.
3. Heat the ghee in a small saucepan and allow to melt. Once melted add the braising spice and let it cook for 2 minutes before adding the onions and allow to soften.
4. Add ginger/garlic to onions and mix well before adding the masala. Braise for 1 minute add fresh tomato let it cook for 3-4 minutes before adding the half tin of tomato. Season with salt and sugar and allow to cook for 8-10 minutes on a boil.
5. Add the tomato mix to the lentils in the Instant Pot and use the stew feature and cook for 7 minutes.
6. Once done, garnish with dhania and serve with roti or rice.
Tip: if it is too spicy, add 100 ml fresh cream. The cream takes this dish to another next level.