 I am often drawn to Indian flavour profiles when I'm cooking with pulses because what other cuisine is so adept at turning humble legumes into such a rich variety of dishes?
We're calling these delicious morsels fritters. In India they go by many names like pakora,vada and bora depending on the region. These are somewhat like a falafel, although the outside is much crunchier and the inside lighter and fluffier. Whereas a falafel is made of Chickpea flour (aka Besan), these use split chickpeas - Chana Dahl that are simply soaked, blitzed and fried. Another selling point is there's no need to pre-cook the chana dahl. I like to serve these with a variety of accompaniments for dipping. For a quick meal, chutney and natural yoghurt are an excellent, no fuss choice, or you can go accoutrement crazy. Think palak (spinach curry), coconut chutney, tomato and tamarind chutney, mint and coriander chutney and lime pickle. I served mine with tomato and tamarind chutney, mint and coriander sauce and spinach curry. (pictured above)  Lebanese style rice and lentils is one of those unassuming, simple meals that delivers a lot of comfort, flavour and sustenance.
My recipe was inspired by the real deal - the much loved Lebanese dish, Mujadara. There are variations of it found throughout the Middle East, but the fundamental elements are always basmati rice and lentils, cooked together with aromatic spices, and served with a generous layer of caramelised onions on top. Sometimes other toppings are added. Creamy sauces like Hummus, or Tahini sauce, go wonderfully. Pomegranate molasses can be drizzled over it, or fresh Pomegranate seeds. My version calls for fried pine nuts, fresh herbs and currants, but it's more a suggestion than a rule. It's the perfect simple meal on its own, or as a side with other dishes like shawarma chicken, falafel, roasted eggplant, salads and pita bread. Leftovers make excellent patties which are perfect for a veggie burger! (See in Pimp My Recipe for instructions). |
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