Chick peas - 2 handful (soak overnight)
Veges to dice and add - 1 onion, 1 carrot, 1 sweet potato (skin removed)
Green chilli - 1 no.chopped.
Garlic - 5 flakes. (sliced)
Ginger - 2 inch piece (slice thinly)
Ginger Garlic paste - 1 tsp (freshly ground)
Dried Parsley - 1 tsp
Coriander stalks - handful
Black pepper powder - 1/2 tsp (freshly ground)
Chilli powder - 1/2 tsp
Turmeric - 1/2 tsp
Cumin powder- 1 tsp
Coriander powder - 1 tsp
Cinnamon powder - 1 tsp (available in packets)
Diced Tomato tin - 1 tin. + 3/4 tin
Water - as needed (kettle boiled water)
Olive oil - 2 tbsp
For garnishing:
Parmesan cheese
Cheddar cheese (grated)
Black pepper powder
Proceed:
1) Heat a small nonstick kadai, add oil, once hot on low heat add garlic and ginger once fried lightly add onion, fry until transparent. add gg paste fry lightly and add spice powders now, mix well and add veges, once fried for 2-3 mins add dried parsley and coriander stalks, mix well.
2) Transfer this to slow cooker and add drained chick peas, washed lentils, stock cubes (powder and add), tomato, now fill it with kettle boiled water until it reach to the rim, cover and cook on high for 7 hrs.
(Remember to stir in the middle and fill it with kettle water again, to reach to the rim. )
Cook until lentils are soft.
Switch off and Serve.
(serve piping hot, this is my lunch photo)
Serve it in a bowl, sprinkle parmesan, grated cheddar cheese, black pepper powder on top. Along with Toasted Burgen Bread, spread with margarine and serve on side. Yum Yum!!!
To serve pour 3 ladleful of soup in a bowl + with toasted 2 slices of Burgen bread on side per person.
Note:
No need to add salt. We already got salt in stock cubes.
Left overs can be freeze d once cooled.
Special Thanks to my Husband!!!!!!! who did it.
© 2012 by Rajani Rayudu
