Ingredients with Measurements:
- 1 cup of tusha shinni (rice flour)
- 1 cup of red lentils
- 2 cups of water
- 2 cups of grated carrots
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Mixing bowl
- Steamer basket
Step-by-step instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until they are soft and fragrant.
3. Add the grated carrots to the pot and stir well. Cook for 5 minutes until the carrots are tender.
4. Drain the lentils and add them to the pot with the carrots. Add 2 cups of water and stir well.
5. Add the cumin powder, coriander powder, salt, and pepper to the pot. Stir well and bring the mixture to a boil.
6. Reduce the heat to low and let the lentils and carrots simmer for 20-25 minutes until the lentils are soft and the water has been absorbed.
7. While the lentils and carrots are cooking, prepare the tusha shinni. In a mixing bowl, add the rice flour and 1 cup of water. Mix well until a smooth batter is formed.
8. Grease a steamer basket with oil and pour the tusha shinni batter into it. Steam the tusha shinni for 15-20 minutes until it is cooked through.
9. Once the lentils and carrots are cooked, remove the pot from the heat and let it cool for a few minutes.
10. Serve the lentil and carrot mixture with the steamed tusha shinni.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering, and steaming at high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 7g
Carbohydrates: 52g
Protein: 12g
Fiber: 9g
Substitutions for ingredients:
- You can use yellow or green lentils instead of red lentils.
- You can use any other vegetable oil instead of vegetable oil.
- You can use any other spice blend instead of cumin and coriander powder.
Variations:
- You can add other vegetables such as peas, potatoes, or bell peppers to the lentil and carrot mixture.
- You can add some chopped fresh herbs such as cilantro or parsley to the lentil and carrot mixture for extra flavor.
Tips and tricks:
- Soaking the lentils before cooking them will help them cook faster and more evenly.
- Make sure to stir the lentil and carrot mixture occasionally to prevent it from sticking to the bottom of the pot.
- You can add more or less water to the lentil and carrot mixture depending on how thick or thin you want it to be.
Storage instructions:
Store any leftover lentil and carrot mixture and tusha shinni separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lentil and carrot mixture and tusha shinni in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the lentil and carrot mixture in a bowl with the tusha shinni on the side. Garnish with some chopped fresh herbs or a sprinkle of paprika.
Garnishes:
Chopped fresh herbs such as cilantro or parsley, a sprinkle of paprika, or a dollop of yogurt.
Pairings:
This dish pairs well with a side salad or some roasted vegetables.
Suggested side dishes:
- Mixed green salad with a lemon vinaigrette
- Roasted Brussels sprouts with garlic and parmesan cheese
- Steamed broccoli with lemon and garlic
Troubleshooting advice:
- If the lentil and carrot mixture is too thick, add a little more water to thin it out.
- If the tusha shinni is too dry, add a little more water to the batter before steaming it.
Food safety advice:
Make sure to cook the lentils and carrots thoroughly to prevent any foodborne illnesses.
Food history:
Tusha shinni is a traditional rice flour dish from Bangladesh that is often served with lentils and vegetables.
Flavor profiles:
This dish has a mild and slightly sweet flavor from the carrots, with a hint of spice from the cumin and coriander powder.
Serving suggestions:
Serve this dish as a main course for lunch or dinner. It is also a great vegetarian option for a potluck or party.
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