Brown Lentils and Moong Dal in a Cashew-Almond Sauce

If you are looking for curry in a hurry, then you simply must pick up a copy of 660 Curries by Raghavan Iyer. The elegance and sophistication of the offerings is an inspiration to the imagination and a treat to the palate. The book is not strictly vegetarian, including as it does recipes for meat and seafood curries, but the number of vegetarian and vegan offerings is astounding. In addition to recipes for legume, vegetable and paneer curries, the cook will find plenty of traditional, yet unique ideas for rice and flat breads in this fat cookbook. I'm finding this book is a good one to turn to when I don't feel like spending too much time figuring out the menu, especially considering many of the recipes include staples that I am likely to have on hand. The paragraph that proceeds each entry is instructive and pleasant to mull over, and the numerous tips scattered throughout much appreciated. Definitely a must for any cookbook collection.

My latest excursion between the covers inspired me to make this lentil korma. The original recipe suggested a combination of brown and green lentils, but I substituted some split mung for the green lentils, and made a few other minor modifications besides. Do double the recipe if you have more tummies surrounding you requiring good nourishment.

Brown Lentils and Moong Dal in a Cashew-Almond Sauce

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on December 17, 2008 Lentils and split mung beans simmered with aromatic spices and a rich, creamy and protein-packed yogurt, cashew and almond sauce Preparation: 10 minutes Cooking time: 35 to 40 minutes Print this recipe Ingredients: 1/2 cup brown lentils 1/2 cup mung dal (split mung beans) 1-inch piece ginger, finely chopped 1 clove garlic, finely chopped 1/2 teaspoon turmeric pinch of cayenne 6 green cardamon pods, crushed 2 cinnamon sticks 1/4 cup plain yogurt 1/4 cup raw almonds 1/4 cup raw cashews 3 green or red chilies, seeded and chopped 2 tablespoons ghee, butter or oil 1 onion, finely chopped 1 1/2 teaspoons sea salt 1/2 cup fresh parsley or cilantro, chopped Instructions: Rinse the lentils and moong dal in a strainer under cold water. Transfer to a large saucepan and cover with 3 3/4 cups of water. Bring to a boil, then add the ginger, garlic, turmeric, cayenne, cardamon pods and cinnamon sticks. Reduce the heat to low, cover, and simmer for 30 to 40 minutes or until the lentils are tender. To make the nut sauce, purée the yogurt, almonds, cashews and chilies in a food processor or blender. Heat the ghee, butter or oil in a skillet over medium heat. When hot, add the onion and stir for 10 to 15 minutes. Remove the onion and deglaze the pan with 1/3 cup of water, scraping browned bits from the bottom of the pan. Add the nut sauce and fried onions into the cooked lentils, along with the salt. Stir to combine and cook for another 5 minutes or so to blend the flavors. Stir in the parsley or cilantro and serve hot. Makes 4 servings

If this sounds tasty, they you will also be sure to enjoy:
Rice and Green Lentils in Coconut Milk
Marawadi Mixed Dal
Dal Makhani