Monday, December 16, 2013

Red Lentils with Capsicum & Cucumbers

Masoori Dal with Cucumber & Green Peppers
This dish of lentils came about because I needed to use up half an English cucumber and half a green pepper or capsicum.  Red lentils and most other lentils taste very good with vegetable. This is a great way to boost the consumption of vegetables in our daily diets.

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

1 seedless English cucumber (skin on), cubed
½ green pepper, seeded and sliced
2 medium onions, diced
6 cloves garlic, minced
2 Tbsp. vegetable oil
¼ tsp. nigella (kalonji) seeds
Salt to taste
1 tsp. ghee 
3 green chillies, slit

  1. Cook lentils in water, salt and turmeric. Set aside.
  2. Heat oil & fry nigella seeds until they snap, crackle & pop.
  3. Add onions & garlic & sauté until translucent.
  4. Add cucumbers & green pepper, stir & simmer until cucumbers soften.
  5. Pour lentils over cucumbers and bring to a boil.
  6. Adjust salt to taste, garnish with ghee & green chilies.
  7. Remove from heat and serve with hot Basmati rice or chapatis.

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