South Indian Style Marry Me Lentils - A Must for Your Guest Table
Hello dear food enthusiasts! Today, I want to introduce you to one of India's enchanting flavors: Marry Me Lentils! This recipe will make all your guests say, 'Wow, what an amazing taste!' Easily prepared in a single pan, this dish will add color to your tables with its rich aroma.
- 2 tablespoons grated coconut
- ¼ cup almond flour
- 2 teaspoons oil
- 2 green cardamom pods (partially opened)
- 1 ¼ cups finely chopped red onion
- 1/2 teaspoon salt (divided)
- 1 ½ to 2 teaspoons Kashmiri red chili powder
- ½ to 1 teaspoon garam masala
- ½ teaspoon black pepper
- ½ teaspoon dried fenugreek leaves (Kasuri methi)
- 2 tablespoons ginger-garlic paste
- 2 tablespoons tomato paste
- 1 tablespoon sambal oelek
- 2 teaspoons soy sauce
- ¼ cup non-dairy yogurt
- 8 curry leaves (finely chopped)
- ¼ cup chopped cilantro
- 5 mint leaves (finely chopped)
- ½ hot green chili (finely chopped)
- 425 grams canned lentils (drained)
Heat a large pan over medium heat. Add the coconut and almond flour and roast until golden. Set aside.
Add oil to the same pan, heat, and add the cardamom pods. Stir until fragrant.
Add the onion and half of the salt, cook until the onions are golden.
Add the spices and a little water to prevent burning. Then add sambal oelek, soy sauce, tomato paste, and ginger-garlic paste.
Add the non-dairy yogurt, cook until the mixture is homogeneous.
Add the curry leaves, mint, green chili, cilantro, and roasted mixture. Mix well.
Add 1 cup of water, remaining salt, and bring to a boil. Add the drained lentils and cook for 4-5 minutes.
Before serving, add chopped cilantro and lemon juice. Enjoy!
South Indian Style Marry Me Lentils - A Must for Your Guest Table Cooking Tips
If you don't have fresh curry leaves on hand, don't worry! You can use the dried version. Remember to adjust the spices to your taste when seasoning.
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