Today’s challenge is Fusion Food which is something I love, because honestly, most of what I cook is a mish-mash of whatever I think tastes good. I don’t see any problem with combining cuisines to make something tasty! Today’s meal is no difference – Indian bolognese may sound a bit strange, but really, it’s not! I already have a lentil bolognese recipe, which is lovely, and dhal is a common Indian lentil recipe…so why not combine the two? Make a dhal style bolognese!
I use whole spices in this recipe as I think they add a great depth to the dish. Especially mustard seeds – fry them in hot oil till they start popping and jumping about and they are so delicious! Whole spices also keep much longer than ground ones without losing their flavour, so don’t be afraid to buy them.
You could totally add peas or any other vegetable in with this dish if you want to get some greenery in. But as it is it is still super tasty, and the lentils give a good protein hit too!
Indian Lentil Bolognese
- 1tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp coriander seeds
- 1 tbsp sunflower oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tsp chilli flakes (sub for a chopped fresh chilli or two if you have any!)
- 1 tsp garam masala
- 1 tsp turmeric
- 125g red lentils
- 600ml vegetable stock
- 180g spaghetti
- In a large pan, heat up the sunflower oil. When hot, add the cumin seeds, mustard seeds, and coriander seeds. Fry until fragrant and the mustard seeds start popping.
- Add the onion, garlic, and chilli flakes, and fry until the onion softens – about 5 minutes.
- Stir in the garam masala and turmeric and cook for thirty seconds, stirring constantly.
- Add in the lentils and vegetable stock, and simmer for about 15 minutes, until the lentils are tender.
- While the lentils are simmering, cook the spaghetti.
- Once the lentils are tender, serve the bolognese over the spaghetti!