This lentil dish was one of the first dishes I made for my partner. He hates lentils, yet we're still together after 8 years. It must be that good.
Red lentils Indian style
(Masoor Dhaal with vegetables)
½ onion, chopped
3 green chiles, chopped (I used 2 fresh jalapeno peppers)
6 whole curry leaves (if you have them—if not, don’t worry!)
1.5 t ground coriander
1 t grated ginger or ginger pulp
1 t garlic pulp, or about 1-2 cloves garlic, minced
Some cayenne pepper, to your spice level
1.5 t salt
2 T oil
½ C red lentils
1 potato, coarsely diced
3 T chopped fresh cilantro
Some tomatoes, chopped (however many you want. The recipe called for 3, I used 3 cherry tomatoes and that was just fine.)
3 T lemon juice
Prepare all the ingredients (up to 2 T oil), and sautee them in the 2 T oil in a large saucepan on medium heat until the onion is at least translucent.
Chop the potato and wash the red lentils. Add them to the spices along with enough water to cover the ingredients. If I had to specify, I’d say at least 2 C water, because you definitely want to make sure those lentils cook all the way through. Bring to a low boil on medium heat, or lower heat if you need to. Cook for about, I don’t know, 20 minutes, until the lentils and the potato are done.
If you want to cook your cilantro, add it now. If not, just add the chopped tomatoes and lemon juice, and then add the cilantro as a topping to your final dish. I prefer fresh, not cooked, cilantro, so I added mine once I plated it.
I served this dish with some potatoes and cauliflower Indian style, as well as some brown rice cooked with a stick of cinnamon, 2 cardamom pods, and 2 whole cloves. (Do take those out before serving, though!)
(Masoor Dhaal with vegetables)
½ onion, chopped
3 green chiles, chopped (I used 2 fresh jalapeno peppers)
6 whole curry leaves (if you have them—if not, don’t worry!)
1.5 t ground coriander
1 t grated ginger or ginger pulp
1 t garlic pulp, or about 1-2 cloves garlic, minced
Some cayenne pepper, to your spice level
1.5 t salt
2 T oil
½ C red lentils
1 potato, coarsely diced
3 T chopped fresh cilantro
Some tomatoes, chopped (however many you want. The recipe called for 3, I used 3 cherry tomatoes and that was just fine.)
3 T lemon juice
Prepare all the ingredients (up to 2 T oil), and sautee them in the 2 T oil in a large saucepan on medium heat until the onion is at least translucent.
Chop the potato and wash the red lentils. Add them to the spices along with enough water to cover the ingredients. If I had to specify, I’d say at least 2 C water, because you definitely want to make sure those lentils cook all the way through. Bring to a low boil on medium heat, or lower heat if you need to. Cook for about, I don’t know, 20 minutes, until the lentils and the potato are done.
If you want to cook your cilantro, add it now. If not, just add the chopped tomatoes and lemon juice, and then add the cilantro as a topping to your final dish. I prefer fresh, not cooked, cilantro, so I added mine once I plated it.
I served this dish with some potatoes and cauliflower Indian style, as well as some brown rice cooked with a stick of cinnamon, 2 cardamom pods, and 2 whole cloves. (Do take those out before serving, though!)
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