2 cups boiled lentils (urad, moong and chana), 1 spoon Tahini paste (white sesame paste), 2 tbsp olive oil, 3 cloves garlic, peeled, 2 tsp red pepper flakes (optional), Salt and black pepper to taste.
Combine all ingredients in a blender until smooth. Garnish with parsley, chopped olives and serve with chips or add on toast.
by Bharti Sanghi, food expert, Home Alone Foods
Warm lentil cake with rum sauce (fusion recipe)
100 gm roasted black-eyed lentil flour, 3 eggs n 4 gm baking powder, 2 gm baking soda, 30 ml dark rum, 200 gm sugar, 1 cinnamon stick, Salt to taste
Take the lentil flour, add salt, baking powder, baking soda and strain it. Add eggs and sugar. Pour it into a lined cake tin. Bake it at 180 degrees centigrade for 35 minutes.
While it’s baking, reduce the dark rum on a slow fire and add sugar. Add the cinnamon stick for flavour. Serve warm with rum sauce.
Moroccan Chicken Harira Soup
¼ cup chickpeas (soaked overnight, and skinned), ¼ cup whole masoor (washed and soaked), ½ cup chicken thigh meat, cut into small pieces, 1 cup cooked rice, 4 cups chicken stock or water, ½ cup tomato puree, ¼ cup fresh coriander, chopped 2 heaped tbsp onions, grated 2 tbsp celery, finely chopped, 1 tbsp fresh parsley leaves, ¼ tsp turmeric powder, ½ tsp ginger powder or fresh ginger, ¼ tsp black pepper, ¼ tsp dried thyme, ½ tsp coriander seeds, ¼ tsp cinnamon powder, 3 tbsp oil, 1 tbsp butter, Salt to taste
Heat the oil and butter in a pressure cooker and add the chicken meat to it. Stir it till the meat browns. Add chickpeas, spices, fresh herbs, onions, tomatoes, lentils and stock. Bring to a boil and then cover. Pressure cook for about 15 minutes.
Release pressure and stir in the cooked rice. Simmer for another 30 minutes, stirring occasionally till the soup is thick. Season according to taste. The soup should be thick, the meat cooked through and quite aromatic.
Serve hot garnished with some fresh coriander leaves and with a wedge of lemon.
Note: You can do a vegetarian version as well. Also if you feel the need for this dish to be spicy, then a half a tsp of chilli powder in the beginning works well.
An Arab rice and lentil dish, not too different from khichdi, simple, delicious and soul satisfying!
1 cup basmati rice, ½ cup whole masoor dal, 1 tsp cumin seeds, 1 bay leaf, 2 one-inch pieces of lemon peel, ¼ cup fresh mint, chopped 2 tbsp fresh coriander, chopped 1 onion (medium size), 2 tbsp olive oil, 2 cups vegetable stock, Salt and pepper to taste
To serve: yoghurt and melted butter
Soak rinsed rice in salted cold water for about two hours.
Rinse and soak the lentils for 30 minutes. Then drain. Cook them in about 3 cups of water in a small saucepan till they are just about cooked, not mushy. Drain and rinse with cold water.
Drain the rice, shake off any excess water and keep aside. Heat olive oil in a non-stick saucepan and add the lentils to it.
Sauté for a few seconds and then add the rice, mint, coriander, bay leaf and lemon peel. Stir well and cover with the stock. Season with salt and pepper, stir and simmer, covered for about 25 minutes.
In the meantime, heat some olive oil in a pan and sauté the onions till they are caramelised. Keep aside.
When the rice is cooked, gently fluff it with a fork and turn out onto a plate. Drizzle some melted butter over it and cover with the caramelised onions. Serve piping hot with a side of yoghurt.
by chef Manu Chandra, executive chef and partner, Olive Beach, Bangalore