Topic started by leila (@ dialup-a1-263.melbourne.netspace.net.au) on Mon Dec 9 00:01:51 .
All times in EST +10:30 for IST.

Hello evryone,
does anyone have a yummy red lentil recipe please?
From Leila

Responses:

• From: Kannika Chandran- Canada (@ cache-dr10.proxy.aol.com) on: Fri Jan 24 11:33:49
  
  Dear Leila,
  When you say red Lentil, you meant Mysoor dhal?. This is how you make red lentil. Wash 1 cup of lentil until the water comes clear. Add little water to cover the lentil, add 1 green chilli cut in length wise. add 3 or 4 garlic flakes,pinch of turmeric powder(1/4tsp),pinch of asafoetida(optional)and boil them in a medium fire.continue to stir, otherwise it will boil over.When the dhal become soft, add salt to your taste and take the lentil off the fire. some times you have to add a little more water to the lentil to get it soft.once the lentil is cooked,
  Fry the following ingredients in ghee or veg oil:-
  1 onion cut thinly.
  1/4tsp of mustard seeds,
  1/4tsp of zeera,
  little curry leaves
  2 or three dry red chilli(optional)
  1tbs of powderd seempu.(I am not sure the spelling is correct for the Seampu).
  First fry the mustard and Zeera until its spluttering, then add the onion, fry until the onions become golden/light brown color , add curry leaves and the seampu take it out and add it to the cooked dhal and serve. Some people add a little coconut milk to it at the end. Its optional. this is how we Srilankan Tamils make Lentils (Mysoor dhal). Leil, try this and Let me know the results.
  
  
• From: Kannika Chandran (@ cache-dr10.proxy.aol.com) on: Fri Jan 24 11:50:06
  
  Dear Leila,
  Its me , Kannika again, the correct spelling is Sombu not seempu.
  
  
• From: Ivete (@ pr2-ts.telepac.pt) on: Fri Jan 24 14:29:08
  
  Dear Kannika,
  Could you tell me what Sombu is? I'd like to try that recipe, too.
  Thanks!
  Ivete
  
  
• From: CI (@ cs2417433-245.houston.rr.com) on: Fri Jan 24 15:50:48
  
  Hi Ivete,
  Sombu is Fennel Seeds. Some people call it Ani seeds too. It is of the same shape as cumin (almost, not perfect) bigger than cumin, light green in color.
  
  Hope it helps.
  Bye,
  CI
  
  
• From: kannika chandran (@ cache-rl04.proxy.aol.com) on: Fri Jan 24 23:07:13
  
  Dear Ivete,
  CI is correct. Sombu is fennel seeds. Srilankan Tamils call it Periya Geeraham.We use this for meat and fish Kuzhambu dishes aswell.
  
  
• From: Ivete (@ pr2-ts.telepac.pt) on: Sat Jan 25 07:47:23
  
  Dear CI and Kannika,
  Thank you so much for your quick replies.
  I have Sombu at home and I love it but I've been using it only on a recipe of eggplant taken from a book by Madhur Jaffrey I have. It is a delicious dish and if you want I can post it for you.
  I'll try Kannika's recipe tonight. I'll tell you later how it turned out.
  Ivete
  
  
• From: Ivete (@ pr2-ts.telepac.pt) on: Mon Jan 27 05:38:18
  
  Dear Kannika,
  I tried the recipe for massoor dhal and it turned out great!
  Thank you!
  Ivete
  
  
• From: kannika chandran (@ 216.191.85.34) on: Mon Jan 27 09:13:13
  
  Dear Ivete,
  You are welcome.When I was home I never learned to cook, I was busy with my studies, Then I moved to England, then to Canada.I learned a lot about cooking over the years, but its very helpful to have this WEb site to learn even more about different kind of recipes and methods of cooking.
  
  
• From: Ivete (@ pr2-ts.telepac.pt) on: Tue Jan 28 06:47:19
  
  Hello there!
  I'm posting the recipe of eggplant by Madhur Jaffrey I mentioned before using sombu:
  
  Baigan Achari
  
  2.5cm cube fresh ginger coarsely chopped
  6 large cloves garlic, peeled
  50ml water
  750g eggplants (large or small variety)
  About 350ml plus 3 tbspn vegetable oil
  1 tsp sombu
  1/2 tsp kalonji
  350grs tomatoes, peeled and finely chopped
  1tbsp ground coriander
  1/4 tsp ground turmeric
  1/2 tsp cayenne pepper (more if yoy like)
  Salt
  
  Cut the eggplants into slices or wedges 2cm thick and about 4-5cm long and fry them till reddish-brown color. Let them drain for an hour to get rid of excess oil.
  Put 3tbsp oil in a kadai or a frying pan and set over medium heat. When hot put the sombu and kalonji. After a few seconds, put in the chopped tomato, the ginger-garlic mixture, coriander, turmeric, cayenne and salt. Stir and cook for 5 to 6 minutes breaking the tomato pieces. Turn the heat up slightly and continue to stir and cook till the sauce thickens.
  Now put the fried eggplant and mix gently. Cover the kadai, turn heat to low and cook for 5 or 10 minutes more. Some oil will collect at the bottom of the kadai, you can take it out with a spoon before serving.
  I suggest serving with some chopped fresh coriander over it.
  Enjoy!
  Ivete
  
  

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