Tuesday, April 29, 2014

Garlicky Red Lentils

Lasunwali Masoor Dal
This was one of Mum's favourite ways of preparing red lentils. It tastes great garnished with diced tomatoes, green chilies and lots of cilantro.

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

2 medium onions, diced
2 Roma tomatoes, diced (set a little aside for garnish)
10 cloves garlic, minced
2 Tbsp. vegetable oil
1/4 tsp. panch phoron (Bengali 5 spice - cumin, mustard, nigella, fenugreek, fennel seeds)
Salt to taste
3 green chilies, slit
2 green chilies, diced
3 Tbsp. cilantro, chopped
1 tsp. ghee or butter
1/4 tsp. sugar (optional)

  1. Cook lentils in water, salt and turmeric until lentils totally disintegrate & set aside.
  2. Heat oil & fry 5 spice and green chillies until they snap, crackle & pop.
  3. Add onions, tomatoes, garlic and sauté until onions turn translucent.
  4. Pour lentils over onions in pan, add sugar and bring to a boil.
  5. Adjust salt to taste, garnish with diced tomatoes, diced green chilies, cilantro & ghee.
  6. Remove from heat and serve with steamed Basmati rice or Indian bread.

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