Ingredients with Measurements:
- 1 cup of Kuḷḷafila (also known as horse gram)
- 2 cups of water
- 1 tablespoon of oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 can of diced tomatoes (14.5 oz)
- Salt to taste
- Cilantro leaves for garnish
Special equipment needed:
- Pressure cooker or Instant Pot
Step-by-step instructions:
1. Rinse the Kuḷḷafila and soak it in water for at least 4 hours or overnight.
2. Drain the water and add the Kuḷḷafila to a pressure cooker or Instant Pot with 2 cups of fresh water.
3. Cook the Kuḷḷafila on high pressure for 20 minutes in the pressure cooker or for 35 minutes in the Instant Pot.
4. Once the Kuḷḷafila is cooked, release the pressure and set it aside.
5. In a separate pan, heat the oil over medium heat and add the chopped onion and minced garlic.
6. Sauté the onion and garlic until they are translucent and fragrant.
7. Add the cumin powder, coriander powder, turmeric powder, and red chili powder to the pan and stir well.
8. Add the can of diced tomatoes to the pan and stir well.
9. Let the tomato sauce simmer for 10-15 minutes until it thickens.
10. Add salt to taste.
11. Serve the Kuḷḷafila with the spicy tomato sauce on top.
12. Garnish with cilantro leaves.
- Time:
Preparation time: 4 hours (soaking the Kuḷḷafila)
- Cooking time: 20 minutes in the pressure cooker or 35 minutes in the Instant Pot
5. Temperature:
- High pressure in the pressure cooker or Instant Pot
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 4g
- Carbohydrates: 28g
- Protein: 10g
- Fiber: 12g
Substitutions for ingredients:
- You can substitute the Kuḷḷafila with any other type of lentil or bean.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- You can add other vegetables to the tomato sauce, such as bell peppers or zucchini.
- You can add some coconut milk to the tomato sauce for a creamier texture.
Tips and tricks:
- Make sure to soak the Kuḷḷafila for at least 4 hours to ensure it cooks evenly.
- You can add some water to the tomato sauce if it becomes too thick.
- You can adjust the amount of spices to your liking.
Storage instructions:
- Store the Kuḷḷafila and tomato sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Kuḷḷafila and tomato sauce separately in the microwave or on the stovetop.
Presentation ideas:
- Serve the Kuḷḷafila and tomato sauce in separate bowls and let your guests assemble their own plates.
Garnishes:
- Cilantro leaves
Pairings:
- Serve the Kuḷḷafila with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the Kuḷḷafila is not cooked enough, you can cook it for a few more minutes in the pressure cooker or Instant Pot.
Food safety advice:
- Make sure to soak the Kuḷḷafila for at least 4 hours to ensure it is safe to eat.
Food history:
- Kuḷḷafila is a type of lentil that is commonly used in Indian cuisine.
Flavor profiles:
- The Kuḷḷafila has a nutty and earthy flavor, while the tomato sauce is spicy and tangy.
Serving suggestions:
- Serve the Kuḷḷafila and tomato sauce in a bowl with rice or naan bread on the side.
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Region: Sri Lankan