Sometimes the wackiest ideas flashing through your brain from one ear to the other, at the speed of light can yield the tastiest dishes. I think I shall name this principle the 'Nutrino' effect ( & yes, there is no 'e' in Nutrino). Sometimes, they leave an exciting chain reaction that spurs culinary creativity, and as a bonus, the creativity includes a nutritious component as well!
Remember when I had suggested a couple of posts ago about the possibility of using lentils for a sweet dessert? Well, it worked, and perfectly. Glistening caviar like Beluga lentils, sauteed in ghee & Jaggery and spiced with cardamom.
Sweet Beluga Lentil Sundal
1 cup Beluga lentils
1 cup powdered Jaggery / Panela
2 tablespoons ghee
~ 1/2 teaspoon powdered cardamom
1/4 cup cashew pieces
2 tablespoons shredded coconut
Rinse the beluga lentil and set to boil with adequate water. In about 15 - 20 minutes they should be cooked but will still maintain their near spherical shape. Drain the excess water and set aside.
Ina skillet, heat the ghee and add the cashews. Toast until they turn golden brown. Add the powdered jaggery along with the cardamom and allow it to melt. Add the cooled lentils and coat well with the jaggery. Lower the heat, cover and allow to cook in peace for about 10 minutes. After that, remove the lid and allow any excess moisture to evaporate completely. Stir in the coconut and spoon out into dessert bowls and serve warm.
Coming up for tomorrows post.. A classic, beloved American favorite.. stir fried!
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