I got the recipe here, but it’s from the Middle Eastern Vegetarian Cookbook by Salma Hage. If you leave out the labneh as I did, it is a one-pot vegan meal.
Tag Archives: lentil
I worked off of this recipe, but substituted frozen fenugreek leaf for half the spinach because I had it available and I’m very fond of fenugreek leaf.
What I enjoyed about this recipe was that it gave me the opportunity to use so many different varieties of legume.
Of course most of the colour didn’t survive the cooking. Still, even with the limitation that I choose small, quick-cooking legumes, I included 10 varieties.
I used (from left to right) shelled urid dal, chana dal, moth beans, mung beans, cow peas, horse gram, yellow split peas, green split peas, beluga lentils and red lentils.
Here’s the recipe.
As a stew, this dish has a lot of flavor, but not a lot of variety of flavor. I simmered off the liquid and served it in a wrap along with lettuce and garlic sauce. (The garlic sauce was made from a handful of soaked cashews, a clove of garlic, salt, and parsley.) The combination was quite good.
I saw horse gram for sale recently, so I wanted to try it since it is reportedly quite healthy. First, I made ulava chaaru. One part of the recipe didn’t appeal to me: “Strain the liquid and 1/2 cup of cooked dal. The remaining left over dal can be thrown away.”
So I looked for another recipe which would use the lentils. Interestingly, that recipe suggested saving the water for this recipe, so I clearly should have read them in the reverse order. I’ll post that recipe next.
This dish is typically served with butter, but the recipe itself is vegan, so it can be eaten plain or with a butter substitute if desired.