Author Notes: I was always skeptical about cooking lentils, especially when it takes hours for it to be cooked through- a territory that I wasn't yet comfortable. Though after seeing my Indian cooking teacher demonstrate this awesome, easy-to-make dish out of thin air, I was well determined to make this at home. It turned out to be simple and just scrumptious. Ghee is an essential ingredient in this recipe; it brings out the nutty flavor of the lentils. —FrancesRenHuang
Serves: 2
Ingredients
The Boil
-
1/2
cup pink lentils
-
2
cups water
-
1
pinch turmeric
-
1
pinch dried chili powder
-
generous
splashes of salt
The Garnish
-
1/2
teaspoon cumin seeds
-
1/2
teaspoon mustard seeds
-
1
tablespoon ghee
-
1
pinch hing (optional)
-
1
garlic, minced
-
2~4
green chiles, minced
-
1 gerenous
handfuls of cilantro, chopped roughly
-
splashes of lime juice
In This Recipe
Directions
- Cook lentils with water, turmeric, dried chili pepper and oil for 20 minutes, or until soften; take off heat.
- In a separate skillet pan, add ghee (read my previous ghee recipe), cumin seeds, and mustard seeds over low-medium heat until the seeds start sputtering; add green chilies and garlic.
- Add the garnish onto the cooked dal; season with salt if needed.
- Finish with chopped up cilantro and lime juice.
- This recipe was entered in the contest for Your Best Lentils
More Great Recipes:
Soup|Indian|Cilantro|Cumin|Lime Juice|Mustard|Lentil|Bean|Fall|Winter|Vegetarian
0 Reviews