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Brown lentils in rougaille recipe
- Cuisine: Mauritian
Ingredients
1/2 kg brown lentils
2 tbspns cooking oil
1 large onion, sliced
4 cloves garlic, crushed
1 tspn finely diced ginger
fresh or dried thyme
3 bay leaves
3 large tomatoes, diced
Preparation
Wash the lentils in a plastic or pyrex bowl, cover with water and soak for 4 to 5 hours (preferably in the fridge).Using a pressure cooker, fry onions until soft, add garlic and ginger and stir for a minute or two.
Add diced tomatoes, thyme and bay leaves, cover and simmer until tomatoes are cooked. Add lentils and water, cover and allow to cook on high until the pressure cooker starts to whistle.
Lower the flame and allow to simmer for approximately 2 hour, checking the level of water. Add salt to taste. You can of course use a conventional saucepan with a tight-fitting lid. In that case, you should simmer the lentils in the rougaille for about an hour all up.
Note:
The tomato sauce known as ROUGAILLE is used as a base for many Mauritian dishes. It is a unique combination of the European (onion, bay leaves and thyme) with the Asian addition of ginger.
It is delicious with seafood and dried salt cod (baccala or stockfish) or meats like beef or good quality sausage.
If you enjoyed this Brown lentils in rougaille recipe then browse more Mauritian recipes, curry recipes and our most popular hainanese chicken rice recipe.
Mauritian Restaurants
Displaying 5 of 5 Mauritian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Bukhara Double Bay | Double Bay | |
| 2. | Martines Cafe and Restaurant | Old Bar | |
| 3. | The Bondi FM Cafe | Bondi Beach | |
| 4. | Sawab Cafe | Thornlie | |
| 5. | Pierre's Platter | Moorooduc |
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Hot Tips
… and keep rust at bay
Like all cast-iron cookware, potjie are prone to rust. When you’ve finished cooking in your potjie, rinse it with boiling water and little or no detergent, then dry and wipe the inside lightly with olive or vegetable oil.
Glossary
Vermicelli
Literally "little worms", fine spaghetti-like pasta or noodles. Can be made with wheat or rice flour.
