| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 8.7g | 2.1g | 34g |
| sugars | fibre | protein | salt |
| 5g | 10g | 10g | 0.6g |
If there’s one dish on my culinary journey that has truly grown on me, it’s the Banana Pith and Lentil Curry. An absolute explosion of flavors and textures, this curry blends the earthy taste of Toor lentils with the succulent, fiber-rich goodness of banana pith: a pairing that, as far as I’m concerned, is one of the best secrets in good food. Whether you grew up with this combo tantalizing your taste buds or have just stumbled upon it, such flavors have a way of carving a niche home in people’s heart and palate.
A Taste Venture into the Forgotten Veggies
On one hand, lentils are a given staple in various global cuisines. On the other hand, the Banana Pith, despite being a nutrient powerhouse, often remains overlooked in many kitchens. This might be due to its availability, as it is mainly prevalent in Southeast Asian countries and often used in South Indian cuisine. Not only does the banana pith add to the essential fiber of the dish, but it also helps in boosting digestive health, control diabetes, and aid in weight loss.
Compliments to Every Meal
No matter the time of the day, the Banana Pith and Lentil Curry can be served as a hearty main dish or a tantalizing side. Pair it with some warm, fresh out of the oven Naan bread or a side of cool cucumber raita to have a homely Indian-style meal. Trust me; this combo will definitely win praises at your next family gathering or potluck.
Driving my delight for this recipe is my love for Tex-Mex flavors that guided me through humble, smoky Southern barn kitchens to complex ingredients of Eastern cuisines. The lentils – a common game player in many Southern dishes – brings wonderful familiarity to Tex-Mex lovers. Meanwhile, the banana pith introduces an exotic substitute for gourds or squashes used in Southern stews.
While the Banana Pith and Lentil Curry is a bona fide delight in itself, it really shines when married with the right condiments. Try it with a dollop of yogurt to cool down the heat or a slice of tangy pickles to add an extra zest. And also, let me assure you, this delectable curry works just as well the next day; making it the perfect option for some delicious meal prep.
The Joys of Cooking & Discovering
Apart from its sumptuous flavor profile, the essence of cooking this dish matches perfectly with my love for teaching at grade school. Just as every learning experience with my students, this dish has taught me to venture into the unexpected and cherish interactions of diverse ingredients, just like the diverse cultures in Texas. It’s a testament to how open we can be in discovering and appreciating widely varying dietary choices.
So, go grab your apron, play your favorite tunes, and venture into the joyful journey of crafting the soul-soothing Banana Pith and Lentil Curry. It’s more than just a dish; it’s an experience, a revelation, that’s worth sharing with others!
What You’ll Need
- 2 cups of Banana Pith, finely chopped
- 1 cup of Toor lentils
- 2 medium Onions, finely chopped
- 2 large Tomatoes, finely chopped
- 2 Green chilies, slit
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 2 teaspoons Mustard seeds
- 1 teaspoon Urad dal
- 4-5 Cloves of garlic, finely chopped
- 2 tablespoon Oil
- 1 tablespoon Tamarind paste
- 6 cups of water
- Salt to taste
- Coriander leaves for garnishing
Method
Step One
Start by soaking the Toor lentils in 3 cups of water for about 30 minutes.
Step Two
While the lentils are soaking, heat 2 tablespoons of oil in a large pan over medium heat. Add the mustard seeds and Urad dal to the oil. Cook until the mustard seeds begin to pop and the dal turns golden.
Step Three
Add the finely chopped onions and chopped garlic to the pan. Saute until the onions become translucent. This should take about 5-7 minutes.
Step Four
Now add the finely chopped tomatoes and green chilies to the pan, followed by turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft.
Step Five
Once the tomatoes are soft, add the finely chopped banana pith to the pan. Cook for about 10 minutes until the banana pith is tender.
Step Six
Drain the water from the soaked lentils and add them to the pan. Also add 3 more cups of water, tamarind paste and salt to taste. Cover the pan and let it simmer on low heat for about 20-25 minutes, or until the lentils are cooked and the flavors of the curry have melded together.
Step Seven
Finally, finish off the curry by garnishing it with fresh coriander leaves. Serve your delicious Banana Pith and Lentil Curry hot with rice or roti.
