Wednesday, 25 May 2011

Stuffed Jalapenos with lentil ( vegetarian option )

Stuffed Jalapenos with lentil ( vegetarian option )

Take 200 Grams Moong Dal soaked in water for 30 minutes , which is then drained and boiled in a lot of water in which salt and turmeric / haldi has been added .
When the dal is 90 % cooked , drain the water and spread the dal on a paper in order to get rid of the excess water and to prevent the dal grains to stick to one another . Cook till al a dente  .

You now stir fry the dal in a wok over high heat with :
A dash of Asafoetida / hing .
1 teaspoon of Jeera / cumin .
1 tablespoon chopped ginger .
chopped green chilies .

Salt to taste in the end .
Stir fry just to infuse flavours - the dal grains should remain separate and al dente .
Add lemon juice - gives a nice twist .

Take jalapenos , remove seeds , coat with a little oil and leave them in a warm oven to soften - 10 minutes .
Take out and fill with dal , return to oven for another 5-7 minutes .

That's all it takes to end up with a delicious jalapeno and lentil dish !

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