Vegan Ragi Whole Wheat Noodles With Smoked Vegetables And Black Lentil Sauce Recipe

About this recipe

A creative fusion dish combining the smoky flavors of stir-fried vegetables, protein-packed black lentil sauce, and the earthy goodness of ragi and whole wheat noodles, perfect for a hearty vegan dinner.

Ingredients

• 1 Kg Dried Porcini Mushrooms
• 250 ml Coconut Milk
• - Lemon Juice
• 250 g Carrot
• 1 kg Bell Peppers
• 250g Garlic
• 250g Ginger
• 700 Ml Healthy Boy Thai Soy Sauces
• 200 ml Sesame Oil
• 100 g Cornflour
• 250g Green Chilli
• 250g Coriander
• 10G Salt
• 50 g Black Pepper

Instructions

1. Cook the ragi and whole wheat noodles as per packet instructions, drain, and set aside.
2. Heat sesame oil in a large pan or wok and sauté garlic, ginger, and green chilies until aromatic.
3. Add julienned carrots, sliced bell peppers, and mushrooms to the wok. Stir-fry on high heat for 4-5 minutes until slightly charred and smoky.
4. Add soy sauce, black pepper, and a pinch of salt to the vegetables. Toss well and set aside.
5. In a separate saucepan, combine boiled black lentils and coconut milk. Bring to a gentle simmer.
6. Stir in the cornflour slurry to the lentil and coconut milk mixture, stirring constantly until the sauce thickens slightly.
7. Add lemon juice, adjust salt as needed, and simmer for another 3-4 minutes.
8. To serve, plate the noodles, top with the smoky vegetables, and generously ladle the black lentil sauce over them.
9. Garnish with fresh coriander leaves and serve hot.