LENTIL AND VEGETABLE RAGOUT (KORMA)
Steps:
- Put the lentils and turmeric in a deep pot. Add 3 cups of water and bring to a boil. Cook lentils, gently simmering, partially covered, until cooked but still hold their shape, about 30 minutes. Stir a few times during cooking to ensure the lentils are not sticking to the pan and burning. Add more water if necessary. Add squash, tomatoes, onions and curry powder and mix well. Cook for 10 minutes or until the vegetables and lentils are tender. Stir in the nuts and salt; cover and set aside. Heat the ghee or oil in a small frying pan over medium-high heat until hot. Add cumin and cook until the spice turns several shades darker. Add asafetida and crushed pepper. Let spices sizzle for a minute then put the entire contents of the pan over the lentil-vegetable mixture. Add coriander and stir just a few times to mix lightly. Garnish with lemon wedges and serve with deep fried balloon bread.
- Heat stick of butter in a small saucepan over low-heat until fully melted, 5 minutes. Increase heat and cook the butter until all its moisture evaporates and the milk solids turn brown, and the clear fat will turn golden amber, about 5 minutes. Strain the clear fat usli ghee into a jar.
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Majid ali Channa
[email protected]I made this dish for a potluck, and it was a huge hit! Everyone loved the unique flavor and the tender lentils.
Habib Ff
[email protected]This recipe is a great way to use up leftover vegetables. I had some broccoli, carrots, and potatoes that I needed to use up, and they worked perfectly in this dish.
Itumeleng Mokhele
[email protected]I'm not a huge fan of lentils, but I really enjoyed this dish. The korma sauce is rich and creamy, and it really balances out the lentils.
Taffy's Keys
[email protected]This dish is so flavorful and satisfying. It's perfect for a cold winter night.
Jay Jenkins
[email protected]I love the versatility of this recipe. I've made it with different vegetables, and it always turns out great.
Michael thomas
[email protected]This is one of my favorite recipes to make for company. It's always a crowd-pleaser, and it's so easy to make.
Saad faruk
[email protected]I'm always looking for new and exciting vegetarian recipes, and this one definitely fits the bill. The combination of lentils and vegetables is hearty and satisfying, and the korma sauce is full of flavor.
James McDade
[email protected]This is a great recipe for beginners. It's easy to follow and the end result is a delicious and impressive dish.
Eroo Dost
[email protected]I made this dish for a potluck, and it was a huge hit! Everyone loved the unique flavor and the tender lentils.
Bella Zazaa
[email protected]This recipe is a great way to use up leftover vegetables. I had some broccoli, carrots, and potatoes that I needed to use up, and they worked perfectly in this dish.
Kutlwano Ngomane
[email protected]I'm not a huge fan of lentils, but I really enjoyed this dish. The korma sauce is rich and creamy, and it really balances out the lentils.
meta coppercoin
[email protected]This dish is so flavorful and comforting. It's perfect for a cold winter night.
Chosen Royal
[email protected]I love the vibrant colors of this dish! The lentils and vegetables are so colorful, and the sauce is a beautiful golden yellow.
Nicole Gayle
[email protected]This was my first time making korma, and it turned out great! The instructions were easy to follow, and the end result was a delicious and satisfying meal.
Domer Eli Yt
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The vegetables are tender and flavorful, and the lentils add a nice heartiness to the dish.
Syed Anis
[email protected]This lentil and vegetable ragout korma was a hit with my family! The flavors were rich and complex, and the lentils were cooked perfectly. I especially loved the addition of the coconut milk, which gave the dish a creamy and velvety texture.