Lentil And Vegetable Ragout (Korma)

Recipe Ingredients

1 cup	237ml	Yellow lentils or yellow split peas
1/2 teaspoon	2.5ml	Turmeric
3 cups	711ml	Bottleneck squash - (or)
3 cups	711ml	Zucchini - cut in 1" pieces (medium)
2 cups	125g / 4.4oz	Tomatoes - chopped
1 cup	62g / 2.2oz	Onions - chopped
1 tablespoon	15ml	Curry powder
1/2 cup	118ml	Roasted peanuts or cashew nuts
		Coarse salt
		Spice Infused Butter
2 tablespoons	30ml	Usli ghee - (recipe follows) -
		(or light vegetable oil)
1 1/2 teaspoons	7.5ml	Cumin seeds
1/2 teaspoon	2.5ml	Asafetida or minced garlic
1 teaspoon	5ml	Crushed red pepper flakes
1/2 cup	20g / 0.7oz	Coriander leaves
		Lemon slices

Recipe Instructions

Put the lentils and turmeric in a deep pot. Add 3 cups of water and bring to a boil. Cook lentils, gently simmering, partially covered, until cooked but still hold their shape, about 30 minutes. Stir a few times during cooking to ensure the lentils are not sticking to the pan and burning. Add more water if necessary. Add squash, tomatoes, onions and curry powder and mix well.

Cook for 10 minutes or until the vegetables and lentils are tender. Stir in the nuts and salt; cover and set aside. Heat the ghee or oil in a small frying pan over medium-high heat until hot. Add cumin and cook until the spice turns several shades darker.

Add asafetida and crushed pepper. Let spices sizzle for a minute then put the entire contents of the pan over the lentil-vegetable mixture. Add coriander and stir just a few times to mix lightly. Garnish with lemon wedges and serve with deep fried balloon bread.

USLI GHEE:

1 stick butter

Heat stick of butter in a small saucepan over low-heat until fully melted, 5 minutes. Increase heat and cook the butter until all its moisture evaporates and the milk solids turn brown, and the clear fat will turn golden amber, about 5 minutes. Strain the clear fat usli ghee into a jar.

Yield: 1/3 cup

Source:
Julie Sahni

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