Sunday, October 13, 2019
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Curry

Lentil Cakes in Cashew and Fennel Curry

Chef Abhishek Roy Darpan, 28 Jan, 2014
  • Lentil Cakes in Cashew and Fennel Curry
A very popular dish for vegetarian people in Bengal.
 
Ingredients For Cake
 
1. ½ cup of Bengal gram
2. 1 pinch of turmeric
3. Salt to taste
4. 2 Tbsp of oil
5. 1/8 tsp cumin seeds
6. 1 tsp of ginger paste
 
Preparation
 
Soak the lentils over night. Make it a puree with water and ginger paste. Heat up oil in saucepan, add cumin and turmeric. Slowly pour in the lentil puree and keep stirring it over slow flame/low heat. Add turmeric and salt and keep stirring until it becomes really thick.
Take a sheet plan and pour the mixture. With spatula, flatten it to desired level. Cool it off for an hour and cut it in small diamond shaped pieces.
 
For Cashew and Fennel Curry
 
1. 1 chopped onion
2. 1 Tbsp ginger garlic paste
3. 2 Tbsp tomato puree
4. ½ tsp red chilli powder
5. ½ cup cashew puree
6. ½ tsp roasted fennel powder
7. 2 tsp of oil
 
Heat up the oil and start with onions. After it turns golden brown, add ginger garlic paste and then tomato puree.
Sauté the mixture for 5 minutes, add red chilli powder and ½ cup of water. Keep the flame down/heat low and bring it to a boil.
 
While boiling, add the cashew puree. When you smell the curry cooked, add the lentil cakes. Just before serving, sprinkle roasted fennel powder on top.
 
By Chef Abhishek Roy

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