Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1 cup of water
- 1/2 cup of red lentils
- 1/2 cup of coconut milk
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- Salt to taste
- Chopped cilantro for garnish
Special equipment needed:
- Rolling pin
- Large pot
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and water to make a dough. Knead the dough for 5 minutes until it becomes smooth. Cover the dough and let it rest for 30 minutes.
2. In a large pot, bring 4 cups of water to a boil. Add the red lentils and cook for 15 minutes until they become tender. Drain and set aside.
3. In a separate pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and garlic and sauté until the onion becomes translucent.
4. Add the coriander powder, turmeric powder, and salt to the pan. Stir for a few seconds until the spices become fragrant.
5. Add the cooked lentils and coconut milk to the pan. Stir until everything is well combined. Simmer for 5 minutes until the mixture thickens.
6. Divide the dough into 4 equal parts. Roll out each part into a thin sheet. Cut the sheets into small squares.
7. Bring a large pot of water to a boil. Add the dough squares to the pot and cook for 5 minutes until they float to the surface.
8. Drain the cooked dough squares and add them to the lentil and coconut mixture. Stir gently until everything is well combined.
9. Serve hot with chopped cilantro as garnish.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 435
Fat: 12g
Carbohydrates: 70g
Protein: 14g
Sodium: 240mg
Fiber: 8g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Green lentils can be used instead of red lentils.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add chopped tomatoes to the lentil and coconut mixture for a tangy flavor.
- Add chopped spinach to the lentil and coconut mixture for added nutrition.
- Add chopped green chilies to the lentil and coconut mixture for a spicy kick.
Tips and tricks:
- Make sure the dough is well rested before rolling it out.
- Cut the dough squares into small pieces to ensure they cook evenly.
- Add more water to the lentil and coconut mixture if it becomes too thick.
Storage instructions:
Store any leftover Sulu Khingal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Sulu Khingal in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Sulu Khingal in a large bowl with chopped cilantro on top.
Garnishes:
Chopped cilantro
Pairings:
- Serve with a side of cucumber raita for a refreshing contrast.
- Serve with a side of naan bread for a complete meal.
Suggested side dishes:
- Cucumber raita
- Naan bread
- Mixed vegetable curry
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the lentil and coconut mixture is too thick, add more water.
Food safety advice:
Make sure the lentils are cooked thoroughly before consuming.
Food history:
Sulu Khingal is a traditional dish from Uzbekistan. It is typically made with lamb, but this vegetarian version uses lentils instead.
Flavor profiles:
Sulu Khingal is a savory dish with a creamy coconut flavor and a hint of spice from the cumin and coriander.
Serving suggestions:
Serve the Sulu Khingal as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian