Brown Lentils and Moong Dal in a Cashew-Almond Sauce

If you are looking for curry in a hurry, then you simply must pick up a copy of 660 Curries by Raghavan Iyer. The elegance and sophistication of the offerings is an inspiration to the imagination and a treat to the palate. The book is not strictly vegetarian, including as it does recipes for meat and seafood curries, but the number of vegetarian and vegan offerings is astounding. In addition to recipes for legume, vegetable and paneer curries, the cook will find plenty of traditional, yet unique ideas for rice and flatbreads in this fat cookbook. I'm finding this book is a good one to turn to when I don't feel like spending too much time figuring out the menu, especially considering many of the recipes include staples that I am likely to have on hand. The paragraph that proceeds each entry is instructive, pleasant to mull over and the numerous tips scattered throughout much appreciated. Definitely a must for any cookbook collection.

My latest excursion between the covers inspired me to make this lentil korma. The original recipe suggested a combination of brown and green lentils, but I substituted some split mung for the green lentils, and made a few other minor modifications besides. Do double the recipe if you have more tummies surrounding you requiring good nourishment.

I'm sharing this spicy little number with Tasty Palettes, who is hosting the sixth helping of My Legume Love Affair, started by Susan of The Well Seasoned Cook.

Brown Lentils and Moong Dal in a Cashew-Almond Sauce


1/2 cup of whole brown lentils
1/2 cup of moong dal (split mung beans)
1 inch piece of ginger, finely chopped
1 clove of garlic, finely chopped
1/2 teaspoon of turmeric
dash of cayenne
6 green cardamon pods, crushed
2 cinnamon sticks
1/4 cup of yogurt
1/4 cup of almonds
1/4 cup of cashews
3 hot green or red chilies
2 tablespoons of ghee or a mixture of butter and oil
1 medium onion, finely chopped
1 1/2 teaspoons of sea salt
1/2 cup of fresh parsley or cilantro, chopped

Rinse the lentils and moong dal in a strainer under cold water. Transfer to a large pot and cover with 3 3/4 cups of water. Bring to a boil, add the ginger, garlic, turmeric, cayenne, cardamon pods and cinnamon sticks. Reduce the heat to low, cover and simmer for 30 - 40 minutes, or until the dals are tender.

To make the nut sauce, puree the yogurt, almonds, cashews and chilies in a food processor or blender.

Heat the ghee in a skillet over medium heat. When hot, add the onion and stir and fry until it is browned - about 10 - 15 minutes. To deglaze, add 1/3 cup of water and scrape the browned bits from the bottom of the pan.

Add the nut sauce and fried onions into the cooked lentils, along with the salt. Stir to combine and cook for another 5 minutes or so to blend the flavours.

Stir in the parsley or cilantro and serve hot.

Serves 4.

If this sounds tasty, they you will also be sure to enjoy:
Rice and Green Lentils in Coconut Milk
Marawadi Mixed Dal
Dal Makhani