Skip to main content

Shrimp and Yellow Lentils Stew

 INGREDIENTS:

  1. Shrimp 200 grams
  2. Yellow Lentils (Moong Dal) 1/4 cup
  3. Oil 2 tbsp
  4. Onion 1 large, finely chopped
  5. Ginger, grated 1 tsp
  6. Garlic Cloves 3-4, minced
  7. Green Chili 1-2, chopped
  8. Tomato 1, finely chopped
  9. Turmeric Powder 1/4 tsp
  10. Black Pepper Powder 1/2 tsp
  11. Salt to taste
  12. Water 3-4 cups
  13. Coriander Leaves Paste 3 tbsp
  14. Lemon Juice 1 tsp

METHOD:

Serving Size: 2-3

Wash the moong dal and cook with salt, turmeric and 3 cups of water until soft but not completely mushy.

Heat oil in a pot and sauté the onion until soft and translucent. Add ginger, garlic and tomatoes and cook until soft. 

Add the cooked moong dal and pour in 1 cup of warm water to achieve a soup-like consistency.

Add the shrimp, green chili, salt, and black pepper. Cook for 5-6 minutes until they turn pink and are just cooked through.

Stir in the coriander paste and simmer for 1-2 minutes. Finish with a squeeze of lemon juice.

Garnish with coriander leaves and serve hot with buttered toast or steamed rice, roasted vegetables, a cucumber-onion salad and a wedge of lemon on the side.

NOTES:

For a deeper flavor and to eliminate any raw smell, the shrimp may be lightly stir-fried before adding to the soup. Feel free to use any vegetables you enjoy or have available. Carrots, mushrooms, pointed gourd and other seasonal vegetables all work wonderfully in this recipe, adding both nutrition and texture.





Labels:

Comments

Post a Comment

Popular posts from this blog

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more