This dish is a particular favourite of mine as the ingredients are basic, quick to make and very tasty. You can use either red or yellow lentils and compliment it by adding fresh tomatoes or spinach, toasted fennel seeds, cumin seeds and coriander leaves.
1 cup red or yellow lentils
2 cups of water
1 small onion sliced
½ inch piece of ginger, cut in strips
2 – 3 green chillies slit lenghtwise
¼ teaspoon of turmeric
1 teaspoon of ghee
1 tablespoon of coconut powder
Salt to taste
Rinse the lentils well in cold water and tip into a saucepan. To this add the sliced onion, chillies, ginger, turmeric and 2 cups of water. Bring to the boil over a high heat and give it a stir now and then so it does not boil over. When nearly cooked add the coconut powder and salt and simmer until the lentils have disintegrated into a soft mash. Now add the ghee and coriander leaves and eat hot with rice, pita bread or chapattis. Some like it served like a soup in which case you add a little more water.
Originally from Goa, the Moilee is an Indian curry made with fish, or any seafood and coconut milk. This simple dish made with vegetables and coconut milk, has been slightly adapted from Thangam Philip’s recipe book, Modern cookery for teaching and the trade.
Coconut oil is ideal for this dish but I used sunflower oil. I always add a teaspoon of ghee, which I make myself, as it adds that little twist of caramel like undertones. Add more chillies and ginger to stimulate your taste buds, and very often I add a teaspoon of freshly toasted and ground fennel seeds to the sautéed onions before adding the potatoes.
The first time I made this dish I measured everything have included the weights as a guide. But cooking is about experimenting so just mix and match and maybe just add 2 carrots instead of 3, or broccoli instead of cauliflower, or cumin seed or coriander, less or more oil and so on.
Ingredients – serves 6
Onions finely sliced 200 gm
Potatoes diced 250 gm
Carrots diced 100 gm
Cauliflower florets 100 gm
Peas fresh or frozen 200 gm
1 tin of tomatoes or 3-4 chopped fresh tomatoes
Fresh ginger ½ inch piece
Green chillies 4 – 5
Lemon or lime 1
Coconut powder 1 cup, I use Maggi coconut milk powder
Turmeric ¼ teaspoon
Salt to taste
Oil 50 ml
Ghee – 1 teaspoon
Slice the onions and ginger and slit the green chillies lengthwise. Wash peel and dice the potatoes and carrots, separate the cauliflower into florets and shell the peas if using fresh ones. Prepare the coconut milk by dissolving 1 cup of powdered coconut milk with 2 cups of hot water.
Heat the oil and ghee and sauté the onions, ginger and green chillies until soft and transparent. Add turmeric and potatoes and fry for a few minutes and add 1 cup of the prepared coconut milk with an extra cup of hot water. Cook gently until the potatoes are a quarter done. Add the carrots, cauliflower, peas, tomatoes, the second cup of coconut milk and salt to taste. If it looks too thick then just add more hot water, just experiment until you can mix the ingredients easily. Cook gently until the vegetables are done and add the third cup of coconut milk and simmer. Add the lemon juice, taste, taste and taste and add more salt or lemon juice if needed, remove from fire and finally add the chopped coriander leaves and cover. Great served with rice, chappatis, pitta bread, quinoa or couscous.