Zassar legume / veg pickle 🇲🇺🇬🇧

green lentils

🥗Healthier: black lentils

💰Cheaper: split peas

Black lentils offer similar nutrition, while split peas are more affordable.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds flavor while being a healthier option.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is easier to find and can be used directly.

Soak green lentils in water for several hours or overnight.

Drain and rinse the lentils thoroughly.

Heat oil in a pan over medium heat until shimmering.

Add mustard seeds and cook until they start to pop, about 1-2 minutes.

Stir in cumin seeds, coriander seeds, and fenugreek seeds; cook for another minute until fragrant.

Add minced garlic, ginger, and green chilies; sauté for 2-3 minutes until softened.

Stir in turmeric and cook for 1 minute to release its aroma.

Add the soaked lentils to the pan and mix well with the spices.

Pour in vinegar, lemon juice, and a little water to create a paste-like consistency.

Season with salt and sugar; stir to combine all ingredients.

Transfer the mixture to a clean jar, pressing down to remove air pockets.

Seal the jar tightly and let it ferment at room temperature for 3-5 days, shaking gently each day.

Once fermented, store the pickle in the refrigerator for up to a month.

Cooking Techniques

Spice Level: