Monday, January 6, 2014

Green Beans & Moong Lentils Risotto


  • Boiled split moong lentils, 1 cup
  • Green beans, 2 cups
  • Garlic paste, 1 tbsp
  • Turmeric powder, 1/4 tsp
  • Red pepper powder, 1/4 tsp
  • Coarse black pepper powder, 1/2 tbsp
  • Vinegar, 2 tbsp
  • Salt, to taste
  • Canola oil (or vegetable oil), 1/2 cup
  • Tomato purée, 1/2 cup 

  • To a large cooking pan (I use shallow) add green beans and boil them with a cup of water, garlic paste, a pinch of salt.
  • When water is half gone, add moong beans, turmeric powder, red chili powder, black pepper powder, allspice powder, and canola oil.
  • Begin to fry as water begins evaporating.
  • Add tomato purée and continue frying.
  • Do a taste check and adjust salt.
  • Cook until a thick, risotto like consistency is achieved. There will be moisture in the contents. The moong beans will be slightly coarse.
  • Adjust spice according to taste.

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