Wednesday, October 23, 2013

Whole Red Lentils & Carrots

Astho Musoorir Dal aar Gajar
It was quite surprising how little time it took to cook these lentils on the stovetop.


1 cup whole red lentils, washed and drained
3 cups water
salt to taste
¼ tsp. turmeric

3 carrots, peeled and diced
2 medium onions, diced
2 Roma tomatoes, diced
6 cloves garlic, minced
2 Tbsp. vegetable oil
1/4 tsp. nigella (kalonji) seeds
Salt to taste
2 jalapeno peppers, sliced
1 Tbsp. cilantro, chopped
1 tsp. ghee

  1. Cook lentils in water, salt and turmeric. Set aside.
  2. Heat oil & fry nigella seeds until they snap, crackle & pop.
  3. Add onions, tomatoes & garlic & sauté until onions turn translucent.
  4. Add cucumbers, stir, cover & simmer until carrots are cooked.
  5. Pour lentils into pan and bring to a boil.
  6. Adjust salt to taste, garnish with green chilies, cilantro & ghee and remove from heat.
Serve with hot Basmati rice.

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