Today’s Meatless Monday recipe does look like it has meat right? But it does not. These are brown lentils fried then simmered in a creamy sauce that the kids will confuse for meatballs before eating them. It is an easy and delicious meal that is perfect with rice, chapati or in this case couscous.
Let’s get started shall we?
Ingredients: 2 cupsBoiled brown lentils also known as whole masoor dal (kamande), one onion chopped, 1 tbsp grated onion, two grated tomatoes, coriander stalks, grated ginger and garlic (about 1 tbsp), one large grated potato, 1/4 tsp turmeric, 1 tsp ground cumin and 1 tbsp ground mixed spices. 1/2 cup of cashew cream (not in picture)In a large bowl, add the lentils, grated potato, salt and pepper, the turmeric and half the cumin, ginger garlic and mixed spices, and 2 tbsp of all purpose flour.Get the kids to help you form the mixture into balls.Something like this.Next, deep fry the balls until a golden brown colour.It doesn’t hurt to taste one to check if cooked through and also the seasoning. Just don’t get carried away as they are really delicious and good enough to snack on them on their own.
Before we get started on the sauce, you can soak a cup of roasted cashew nuts in a cup of water. Let soak for a few hours then drain the water. Blend the drained cashews with half a cup of water, a tsp of lemon juice, some salt and pepper and paprika till its a smooth cream. Set aside.
Soak your cashews for a while. If salted do not add salt when blending.
Creamy cashew paste is a great vegan alternative to fresh cream in recipes.
Now we can begin on the sauce,
Heat 2 tablespoons of oil in a pan and add 1/2 teaspoon of cumin seeds.Add your onion, remaining garlic ginger paste and the coriander stalks, mix well and let cook for a while.Add your grated tomatoes, and cover and let them cook down to a thickish sauce.Add your cashew cream and 1/2 a cup of water, cover and let simmer for about 10 minutes, then add your carrots and French beans.Add your balls. Cover and let simmer for another 6-10 minutes till they are heated through and the sauce is thick to your liking.Check your seasoning and they are ready to serve.
You can now prepare your couscous. It is a great alternative to rice, easy prepare and you can spice it anyway you wish. Just follow the instructions on how to prepare it as written on the pack.
Remember to fluff with a fork before serving and squeeze some lemon juice too.Our meal is now ready to serve, looks good doesn’t it?
Masoor dal is easy to make, flavourful, and is rich in iron and protein, calcium, magnesium, vitamins A, C and E and easy on your pocket too.
Couscous is rich in selenium, and a great immune system booster. It also has fibre, antioxidants and low carb; so not so bad for your waistline 🙂
A great meal; filling, delicious and laden with vegetables that are all good for you.
MY KAMPALA NOTEBOOK 
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