Name: Red Lentil Braise with Tomato Kasaundi
Ingredients: 6 Curry leaves; 2 cups Red lentils (boiled until just done); 2 medium Onions sliced fine; 1 teaspoon Brown mustard seeds; 3 tablespoons Cooking oil; 4 tablespoons Tomato Kasaundi; ½ cup Coriander leaves – chopped; ½ cup Coriander leaves – chopped; 1 Green chilli de-seeded; 2 Boiled eggs – halved; 1 cup Steamed cubed eggplant; 1 cup Sliced Tofu; 1 cup Sautéed button mushrooms

Red Lentil Braise with Tomato Kasaundi

Rated 5.0 stars by 1 users

Ingredients

6 Curry leaves
2 cups Red lentils (boiled until just done)
2 medium Onions sliced fine
1 teaspoon Brown mustard seeds
3 tablespoons Cooking oil
4 tablespoons Tomato Kasaundi
½ cup Coriander leaves – chopped
½ cup Coriander leaves – chopped
1 Green chilli de-seeded
2 Boiled eggs – halved
1 cup Steamed cubed eggplant
1 cup Sliced Tofu
1 cup Sautéed button mushrooms

Directions

Heat oil in cooking pot.
Add mustard seeds and curry leaves [stand back as they spurt], which release a mustard aroma.
Turn heat on low and add onions.
Fry till brown, stirring occasionally.
Then add TOMATO KASAUNDI .
Stir and add cooked lentils.
Heat through and taste for salt.
Add optional ingredients if desired and mix well.

Recipe Note

Serve on a bed of steaming hot rice or with chapatis, accompanied by Goan Cuisine Cucumber Archar.

Red Lentil Braise with Tomato Kasaundi

Category

Ingredients

Directions

Recipe Note

More Recipes

Slow Cooked Red Beef, Silverbeet and Mushroom

Goan Yellow Curry

Butter Chicken Masala

Goan Red Curry

Slow Cooked Vindalho of Kipfler Potatoes, Black-Eyed Beans, Red Peppers & Tempeh

Slow Cooked Tandoori Tofu, Green Peas, Peppers and Parsnips

Goan Green Curry

Vindalho Masala