Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 2-3 dried red chilies
- 2-3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon amchur powder
- 2 cups diced onions
- 1 cup diced tomatoes
- 2 cups cooked chickpeas
- 2 cups cooked lentils
- 2 tablespoons chopped fresh cilantro
- Salt to taste
Special Equipment Needed:
- Large skillet
- Spatula
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the cumin, mustard, fennel, and coriander seeds and cook until they start to sizzle, about 1 minute.
3. Add the red chilies, garlic, ginger, turmeric, garam masala, chili powder, and amchur powder and cook for another minute.
4. Add the onions and cook until they are soft and lightly browned, about 5 minutes.
5. Add the tomatoes and cook for another 5 minutes.
6. Add the chickpeas and lentils and stir to combine.
7. Cook for another 5 minutes, stirring occasionally.
8. Add the cilantro and salt to taste and stir to combine.
9. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information: Not available
Substitutions for Ingredients:
- Any type of beans or legumes can be used in place of the chickpeas and lentils.
- Any type of onion can be used in place of the diced onions.
Variations:
- Add 1 cup of diced bell peppers for a different flavor.
- Add 1 cup of diced potatoes for a heartier dish.
Tips and Tricks:
- Make sure to cook the spices until they are fragrant before adding the onions.
- Make sure to cook the onions until they are soft and lightly browned.
Storage Instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
- Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
- Serve over steamed basmati rice or quinoa.
- Serve with naan or chapati.
Garnishes:
- Chopped fresh cilantro
- Chopped fresh mint
- Chopped fresh parsley
Pairings:
- Naan
- Chapati
- Steamed basmati rice
- Quinoa
Suggested Side Dishes:
- Raita
- Cucumber salad
- Green salad
Troubleshooting Advice:
- If the dish is too spicy, add more diced tomatoes to balance out the flavors.
- If the dish is too dry, add a bit more oil or a splash of water.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and surfaces are clean before preparing the dish.
Food History:
Linga Masala is a popular dish in Indian cuisine that is made with a variety of spices and vegetables. It is believed to have originated in the state of Karnataka in South India.
Flavor Profiles:
Linga Masala has a savory and spicy flavor with a hint of sweetness from the tomatoes.
Serving Suggestions:
- Serve with naan or chapati.
- Serve over steamed basmati rice or quinoa.
- Serve with a side of raita or cucumber salad.
Related Categories
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Region: Indian