All VeganLentils Veg


By 1 Marzo 2020 Marzo 12th, 2020 No Comments



– 350 g red lentil
– 300 long aromatic rice
– ½ tsp. turmeric
– 1tbsp. tamarind paste
– 2 tbsps. EVO
– 2 small shallots finely chopped
– ½ tsp. asafoetida ground
– ½ tsp. fenugreek ground
– ½ tsp. black mustard seeds
– 10 curry leaves
– 7 small dried red-hot chilli peppers
– 140 g green beans trimmed and cut in half


Rinse thoroughly the red lentils; then drain, fill a pot with salted water and boil the lentils for ab. 20 minutes along with turmeric and tamarind paste. Meanwhile, in a separate pot, cook the aromatic long rice in abundant salted water for ab. 12-15 minutes. Once cooked, drain and set the rice aside. In the meantime, in a frying pan, heat EVO and gently sauté the shallots for ab. 8-10 minutes. As soon as they soften, add in asafoetida, fenugreek, mustard seeds, curry leaves, chilli peppers and a generous pinch of salt. Cook for 2 more minutes, until fragrant. Then, fill a separate pan with salted water and boil the green beans for ab. 4 minutes. Once they are soft, drain well. As soon as the lentils are cooked, add in the shallot and spice mixture and the green beans to the pot and stir well, adding more salt if necessary. Serve it hot with a bowl of rice on the side.