This recipe is similar to this one with a few differences when it comes to flavour.
I used whole masoor dal, which we call “kamande” in my mother tongue as it’s an easily available, affordable and tasty source of protein that holds its shape well and blends well with whichever spices you choose to cook it with. In this case I used a store bought mixed spices blend.
As the tomatoes cook, add two tablespoons of good quality peanut butter in a cup of cold water. Mix well till the peanut butter is completely dissolved.
Tip: When seasoning keep in mind how salty or sweet the peanut butter you are using is, as you do not want your dish to be too salty.
If you are looking for a decadent, tasty, finger licking vegetarian recipe, this is it. The kids and anyone else you make this for will love it.
The “meatless meatballs” hold their shape really well and the grated potato and breadcrumbs help maintain their crispiness. The lentils are full of flavour and have a meaty texture that will please the palate.
Vegetables are not boring and this is one way to jazz them up when feeling indulgent. Go on and give this recipe a try.
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?
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.
Now we can begin on the sauce,
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.
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 🙂
It’s the weekend, the weather is not all that and your favorite Indian restaurant is still closed. Fret not! Here is another comfort food recipe you can try out that will please your taste buds!
I used brown lentils, I like their earthy taste and they go well with many dishes. rice, chapati, naan even potatoes and coconut too. We call them ‘ndengu kamande’ back home. They are loved by many as they are versatile, cheap, easily available and you do not have to spend hours sorting or soaking them as they also cook quite fast.
First, boil your lentils until ready. About 25 minutes on the stove top. I overdid mine a little bit. Do not get distracted people!
You can now add your ground spices here. Other that usual salt and pepper, I added a teaspoon of dhana jeera powder, 1/4 tsp of ground turmeric, and a tsp of garam masala. Reduce heat and mix well so they do not burn. Add your chopped tomatoes and mix well and cover. Let them cook till a mushy paste. Then add your lentils, some butter, some water to cover and let simmer for an hour on low heat.
The kids were quite happy to help in rolling and brushing the butter on the naan.
Because I love potatoes too much, I decided to make some fenugreek potatoes on the side.
Back to our curry, do not neglect it, keep checking to make sure it doesn’t not burn at the bottom. Check on seasoning then add some full cream, or natural yoghurt, about 3 tbsp, fold well and switch off the heat. Garnish with coriander.
This is one decadent meal that will have you licking your fingers!