Lentil Mélange

Chef – Vanshika Bhatia

Lentils

10 g yellow lentil
10 g green lentil
10 g red lentil
10 g black eyed peas
10 g kidney beans

Soak all lentil and boil them until cooked.

Leaves

Red amaranth leaves
Green amaranth leaves
Roselle leaves
Beetroot leaves
Radish leaves

Sauté the leaves and mix in some herb dressing.

Smoked Lentil Puree

Red lentil (masoor dal)
Onion
Garlic
Salt
Black Pepper

Char the raw soaked lentil. Cook it with the rest of the ingredients until super soft. Blend to a puree consistency and adjust the seasoning.

Herb Dressing

20 ml lemon juice
5 g mustard paste
10 ml orange juice
100 ml olive oil
10 g mixed herbs
Salt
Pepper

In a blender add everything except oil. Then slowly drizzle the oil in the blender while it is still blending to make a thick dressing.

Lentil Vadi

50 g black lentil (urad dal)
5 g ginger
5 g green chili
Coriander root
Salt
Black pepper

Soak the lentil overnight. Crush the lentil with rest of the ingredients, except salt, with a stone pestle and mortar. Let it ferment for 6 hours at room temperature, then add salt and fry in oil.

Plating

In a hot pan add some garlic, the cooked lentils and beans. Sauté and adjust seasoning using the dressing. Heat the puree and sauté the leaves. Fry the lentil vadi. Arrange everything in a plate and serve hot.