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Intro to Indian, Part 2: A Lesson in Lentils » Hooked on Heat » a modern approach to everyday Indian cooking…
cafahl wants to cook this
2
Indian
Dinner
- 1 cu red lentils
- 2 cu water
- 1 small onion sliced
- 2 green chilies finely chopped
- 1 med tomato chopped
- 2 cloves garlic sliced
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/4 tsp red chilli powder
- 1/4 tsp turmeric
- 1 tbl ghee
- salt
BOIL lentils with tomato, green chillies, garlic, red chilli powder and turmeric powder till lentils soften and pulp. Season with salt and stir well.
IN a small frying pan, make a tempering by heating ghee and frying cumin seeds, fennel seeds, and onions till it all starts to brown slightly.
ADD the tempering into the Dal and stir well. Serve warm with a bowl of rice.
Some other alterations to try with this recipe would be:
1. Alternate with different lentils to get varied flavours.
2. Make a tempering of curry leaves and mustard seeds to add a South Indian touch.
3. Substitute Masoor with Toor Dal, and add a teaspoon each of Sambhar Masala and Tamarind extract while boiling. Temper with curry leaves and mustard leaves and season with a splash of lemon juice to make Sambhar.
IN a small frying pan, make a tempering by heating ghee and frying cumin seeds, fennel seeds, and onions till it all starts to brown slightly.
ADD the tempering into the Dal and stir well. Serve warm with a bowl of rice.
Some other alterations to try with this recipe would be:
1. Alternate with different lentils to get varied flavours.
2. Make a tempering of curry leaves and mustard seeds to add a South Indian touch.
3. Substitute Masoor with Toor Dal, and add a teaspoon each of Sambhar Masala and Tamarind extract while boiling. Temper with curry leaves and mustard leaves and season with a splash of lemon juice to make Sambhar.
Lentils
