Preparation time: 30 minutes; makes 1 litre
Ingredients:
1 medium | Onion |
2 tbsp. | Oil |
2 cloves | Garlic |
500g | Swiss chard |
1 L | Milk |
1.5 tbsp. | Flour |
1/3 | Vegtable cube (Knorr) |
Salt and pepper |
I think this time I'm finally going to start posting all of my writings. They come rather sporadically since I'm not very good at sticking to one thing for long. I have long since given up completing projects that don't have a specific deadline or any pressure attached!
Preparation time: 30 minutes; makes 1 litre
1 medium | Onion |
2 tbsp. | Oil |
2 cloves | Garlic |
500g | Swiss chard |
1 L | Milk |
1.5 tbsp. | Flour |
1/3 | Vegtable cube (Knorr) |
Salt and pepper |
I was going through my store cupboard and found all kinds of things that needed to be used up. Among them the split green gram that I had once bought to grind to make mung kawum for Sri Lankan new year. Since I subsequently discovered roasted green gram flour I now don't need to roast and grind my own, but that left me with a 2 kg bag of split green gram! Every now and then I substitute it in my regular lentil curry, but no one really likes it 😞.
This happened round about the same time as I got into baking sour dough bread. In order to make the bread I bought a large enamelled cast iron pot. It's turned into my favourite pot and as soon as this pandemic is over I'm going to go shopping and find a set of smaller pots. I think we've been eating one pot meals ever since I bought it. I use it for pasta dishes, ramen noodles, steaming dumplings ... it's really versatile.
So I had my pot and I had my split green gram and I decided to make a one pot curry (duh!). It turned out pretty decent. I've made it twice and the pot has been scrapped clean each time. One more time and I'll be done with my green gram! I might even have to go out and buy some more. Now wouldn't that be ironic.
1/4 cup | Split Mung beans |
1/4 cup | Channa lentils (yellow dahl) |
1 tsp. | Salt |
3 tsp. | Curry powder |
1/2 tsp. | Chilli powder |
1/2 tsp. | Turmeric |
1/2 tsp. | Methi seeds (fenugreek seeds) |
1 | Tomato, diced |
1/2 cup | Diced onion |
1 tsp. | Garlic paste |
1 tsp. | Ginger paste |
2 1/2 cup | Water |
1/4 cup | Red split lentils (Masoor dahl) |
350 g | Diced potato |
1/2 cup | Coconut cream (or 5 tbsp. Maggie coconut milk powder made up to 1/2 cup) |
Handful coriander leaves |
When you look at the list of ingredients you are probably going to think the same thing that I did when I made this the second time: That's a lot of spices for so few lentils! I promise you it works, but if you don't like spicy food you can always reduce everything by a little bit.
Split red lentils (top left), split mung lentils (top right) and channa lentils |
Start out by washing your mung lentils and your channa lentils and then put them in a heavy bottomed pan with a fitting lid. Into the pan add salt, curry powder, chilli powder, turmeric, methi seeds, the diced tomato and onion, the garlic and ginger paste and the water.
We had ours with some freshly baked sourdough 😋 |