Ingredients: 1 tablespoon Extra Virgin Olive Oil,1 Onion – finely chopped,1/2 teaspoon Ginger – grated,1 Stalk Celery – diced,1 Carrot (Gajjar) – diced,1 Sweet Potato – diced,1 tablespoon Homemade tomato puree,2 cups Vegetable stock,1 cups Lukewarm Water,1/2 cup Green Moong Dal (Split) – soaked for half hour,1/4 cup Raisins – roughly chopped,Salt – as needed,Lemon wedges – few,Coriander (Dhania) Leaves – chopped,1/2 inch Cinnamon Stick (Dalchini),1/4 teaspoon Paprika powder,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Garlic powder,1/4 teaspoon Cumin seeds (Jeera),2 Cloves (Laung),1/4 teaspoon Coriander Powder (Dhania),1/4 teaspoon White pepper powder,Salt – to taste
Time in minutes: 45 Servings: 4 Course: Main Course Diet: High Protein Vegetarian
Instructions: To start making Moroccan Lentil stew with raisins, make Moroccan spice mix first. Blend all the ingredients mentioned for the spice mix and keep aside. We will need 1-1/2 teaspoons of this mixture to this recipe.Heat oil over medium in a pressure cooker.Add onions and sauté until translucent.Add ginger and sauté until fragrant.Add the chopped celery, cook until they are soft.Add the prepared moroccan spice mixture, toast them until fragrant.Add tomato paste and cook until it is caramelized.Add diced carrots, sweet potato and cook until tender.Now add lentils, vegetable stalk, water and season with required salt. Pressure cook for 4-5 whistles on medium flame.Switch off and open the cooker once the pressure is down.When lentils are tender, check for salt.Add chopped raisins and stir well. garnish with cilantro and lime wedges. Serve warm with couscous or rice.