Carrot Lentil Loaf with Cilantro Masala Sauce(click here for printable recipe)
2 cups Masoor dal (red lentils)
2 cups carrots, grated
2 tablespoons Greek yogurt
1 tablespoon Garam Maslala
1 teaspoon salt + 1/4 teaspoon salt
2 long hot chiles
1 cup buttermilk
1 cup cilantro, firmly packed
Put the lentils in a saucepan and cover with water. Boil until tender, about 10 minutes. Drain.
Preheat oven to 350 F. Grease a loaf pan.
Process the lentils in a food processor until you have a thick puree.
Transfer to a bowl and combine with the carrots, garam masala, teaspoon of salt and yogurt. Mix well. Press lentil-carrot mix into the loaf pan.
Clean the bowl of the food processor and add tomatoes, buttermilk, chiles, cilantro and remaining salt. Process well.
Pour about 1/2 of the sauce on top of the batter in the loaf pan.
Put the rest of the sauce in a saucepan and boil on high for 5 minutes and you will have a chunky, masala sauce to put on top.
Bake for 45 minutes. Cool for a few minutes and flip over onto a plate.
Slice & Serve with Masala Sauce on top. This is not as firm as most loaves so you will have to be very careful when slicing.
Looser than meatloaf, firmer than a mousse...terrine maybe? I'm not sure what the perfect term for this is...the only thing I do know is that it came out delicious!
Don't forget to Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16
...linking to Spicy Treats' Show Me Your Hits Series Iron Rich Foods hosted this month by Julie
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