|Spiced black lentil flour|
1/2 cup toasted and spiced black lentil flour
1 large onion, peeled and diced fine
1 medium onion peeled, sliced and fried in enough oil to a golden brown
A pinch of cumin seeds
A pinch of fenugreek seeds
1 tsp mix of garlic and ginger pastes
Salt to taste
2 green chillies, scored lengthwise
Coriander leaves for garnishing
Put the lentil flour in a bowl and add about a cup of water. Mix it till no lumps remain. Set it aside.
Heat a pan and add the oil. As soon as it comes to smoking point, add the tejpatta and the cumin and fenugreek seeds.
Add the chillies and the diced onions and the garlic/ginger paste.
Cook till the onions turn pale and then into a light brown.
Pour the flour and water mix. Add enough hot water as needed depending on the consistency that you like.
Cook for about 10-12 minutes on medium flame till it thickens slightly. It should be like a thick dal.
Switch off the flame and transfer the contents to a serving bowl.
Garnish with the coriander leaves and fried onions.
This is excellent with both rice or rotis. I only needed another side dish. In this case it was the saag that came from Ali's garden. As you can see from the recipe that I did not use too many ingredients. But variations can always be made with this recipe too.
Linking this post to MLLA #103, conceptualized by Susan and hosted by Lisa.