Ingredients with Measurements:
- 1 cup of lentils
- 2 medium-sized potatoes, peeled and cubed
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of red chili powder
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tomato, chopped
- 1 tablespoon of tamarind paste
- 1 cup of water
- 2 cups of mixed vegetables (carrots, peas, beans, etc.)
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker or pot with lid
- Mixing bowl
Step-by-step instructions:
1. Rinse the lentils and soak them in water for 30 minutes.
2. In a pressure cooker or pot, add the soaked lentils, cubed potatoes, 2 cups of water, 1 teaspoon of salt, and 1 teaspoon of turmeric powder. Cook for 10-15 minutes or until the lentils and potatoes are soft.
3. In a mixing bowl, combine the cumin powder, coriander powder, and red chili powder. Set aside.
4. In a pan, heat the vegetable oil and sauté the chopped onion until translucent. Add the minced garlic and sauté for another minute.
5. Add the chopped tomato and the spice mixture to the pan. Cook for 2-3 minutes or until the tomato is soft.
6. Add the tamarind paste and 1 cup of water to the pan. Mix well and let it simmer for 5 minutes.
7. Add the mixed vegetables to the pan and cook for 5-7 minutes or until the vegetables are tender.
8. Add the cooked lentils and potatoes to the pan. Mix well and let it simmer for 5-7 minutes.
9. Add salt to taste.
10. Garnish with fresh coriander leaves.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 40g
Protein: 12g
Sodium: 500mg
Fiber: 10g
Substitutions for ingredients:
- Lentils can be substituted with any other legumes such as chickpeas, black beans, or kidney beans.
- Potatoes can be substituted with sweet potatoes or yams.
- Mixed vegetables can be substituted with any vegetables of your choice.
Variations:
- Add some coconut milk to make it creamier.
- Add some chopped green chilies for extra heat.
- Add some roasted peanuts or cashews for crunch.
Tips and tricks:
- Soaking the lentils before cooking will help them cook faster and more evenly.
- Use a pressure cooker to save time.
- Adjust the spice level according to your taste.
Storage instructions:
- Store the leftover eromba in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the eromba in a pan or microwave until heated through.
Presentation ideas:
- Serve the eromba in a bowl with some fresh coriander leaves on top.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Papadums
Troubleshooting advice:
- If the eromba is too thick, add some water to thin it out.
- If the eromba is too thin, cook it for a few more minutes to thicken it.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Store the leftover eromba in the refrigerator and consume within 3 days.
Food history:
- Eromba is a traditional Manipuri dish from Northeast India. It is usually made with fish, but this vegetarian version is just as delicious.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot with steamed rice or naan bread.
Related Categories
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Region: Naga