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Lentil Bhuja Casserole Recipe

Lentil Bhuja Casserole Recipe

Ingredients :

2 cups green lentils

1 large potato

1 large onion

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 cup plain flour

Oil, for frying

2 cloves garlic, crushed

1 tablespoon fresh ginger, grated

1 cup tomato puree

2 cups vegetable stock

1 cup cream

200 g green beans, topped and tailed

2 carrots, sliced

Oil, extra


Method :

Fill a pot with cold water to soak the lentils overnight. Drain well. Grate the onion and potato. Drain any excess liquid. Combine the lentils, potato, onion, coriander, cumin, turmeric and flour in a mixing bowl and mix well. Shape the mixture into balls of walnut sizes and place on a foil-lined tray. Cover and place in the refrigerator for 30 minutes. Heat a wok with oil of about 2 cm deep. Add the lentil balls in a small batches and fry over high heat for 5 minutes or until golden brown. Drain of absorbent paper. Continue until all the lentil balls are fried. Heat a large pan with the extra oil and add the garlic and ginger. Cook stirring over moderate heat for 1 minutes. Stir in the tomato puree, stock and cream. Bring to the boil, reduce heat and simmer without a cover for 10 minutes. Add in the lentil balls, beans and carrot. Simmer for 30 minutes, stirring occasionally. Serve with some pitta bread.


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