Flavours of India
Cucumber cooked with lentils
Page 34
Cuisine: Indian | Course Type: Sides
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Recipe Reviews
Sovay from Northern England,
Pretty much what it says on the tin - the lentils form a sauce with coconut milk which would work with a lot of other vegetables as well (I'm planning to try it with cabbage).
I'd make a couple of modifications: firstly the lentils, being pre-soaked, don't absorb that much more liquid during the cooking time so I found I had to reduce the sauce quite fiercely, which I'll avoid next time by adding less water at the outset; and secondly the chillies didn't contribute much flavour in their short cooking time, so I'd add them earlier.
I only had dried curry leaves, not fresh, so they added less flavour at the end; I might try an alternative tarka such as cumin or mustard seeds and maybe a little onion.
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