Prawns And Scallops With Buerre Blanc Recipe
Summary
Ingredients
| Urad dal | 1/4 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Red onion | 1 Tablespoon, chopped | |
| Ginger root | 1 Teaspoon, grated | |
| Ground coriander | 1/4 Teaspoon | |
| 1/4 teaspoon ground cumin seed | ||
| Fennel seeds | 1/4 Teaspoon | |
| Hing powder | ||
| Nori sheet | 1 , finely chopped | |
| Cilantro | 1 Tablespoon, chopped | |
| 6 baby red beets, peeled | ||
| 6 baby yellow beets, peeled | ||
| Rice wine vinegar | 1 Cup (16 tbs) | |
| Sugar | 1 1/2 Tablespoon | |
| Coriander seeds | 1/2 Tablespoon | |
| Whole Cloves | 4 | |
| Minced jalapeno, to taste | ||
Directions
Soak lentils for 3 hours in cold water; drain and chop.
Heat olive oil in small skillet.
Add lentils, red onion, gingerroot, coriander, cumin, fennel, hing powder, chopped nori, and cilantro.
Cook until onion is tender.
Cook red and yellow beets separately until just tender; cut into halves.
Combine vinegar, sugar, coriander, cloves and jalapeno in medium bowl.
Keep beets separate.
Pour half of pickling mixture over each; refrigerate until serving.
Heat olive oil in small skillet.
Add lentils, red onion, gingerroot, coriander, cumin, fennel, hing powder, chopped nori, and cilantro.
Cook until onion is tender.
Cook red and yellow beets separately until just tender; cut into halves.
Combine vinegar, sugar, coriander, cloves and jalapeno in medium bowl.
Keep beets separate.
Pour half of pickling mixture over each; refrigerate until serving.
Chef
