Kholombo powder : Take 1 T sunflower oil, lightly fry 2 T split channa dal until brown. Reduce heat and add 2 t coriander seeds, 8 curry leaves, 2 t cumin seeds, 4 cloves, 1 t peppercorns and 2 cm cinnamon, fry for about 1 minute. Add 3 T desiccated coconut and fry until brown. Allow mixture to cool and then grind to a powder in a blender. Store in an airtight jar and use within 3 months. The following recipe uses it and makes for a truly heavenly flavour.
Smoky lentils with tomato kholombo :
Boil 225g red lentils and simmer until mushy and cooked. Add salt to taste, 1 t tamarind that has been dissolved in 4 t water, 3 ripe tomatoes and 1 t kholombo powder.Simmer for a few minutes and then remove from heat. Heat 2 T sunflower oil, add half t mustard seeds, when they crackle add 1 dry red chilly broken into pieces,(more if you like hotter )large pinch of asafoetida and 12 curry leaves. Pour this over the lentils, mix well and serve with basmati rice and hot pickle relish.
T = Tablespoon
t = teaspoon
Enjoy !
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