December 05, 2019
LENTIL SAUTE
YIELD: 6 servings TIME: 30 mins
Lentils are a legume, and not a grain, as opposed to popular belief. And, until recently, I found that they were not readily available in all the mainstream grocery stores. Some types have always been available, but of late there have been more and more varieties out on the shelves. One of my husband's favorite "daal" recipes is this one. It is more of a dry saute as opposed to the soupy version of the other varieties that I make. These lentils are known by several different names depending on the region. It goes by the name "mash daal," or "urad daal. The ones I used are without the outer skin, and completely white. Here is a picture and description.
If you have leftover lentils, these make for a great salad for lunch the next day. Just add your choice of grilled or fresh vegetables.
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INGREDIENTS |
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3/4 cups "maash" daal or urad lentils. (black gram lentil skinned & split)
2 tsp Ghee
1 small yellow onion finely diced
1 tsp whole cumin seeds
1 jalapeno minced
1 tsp garlic paste
½ tsp ginger paste
3/4 tsp salt 1 tomato diced
¼ tsp red chili (cayenne) powder or to taste
½ tsp crushed black pepper ½ tsp cumin powder
½ tsp coriander powder
½ tsp turmeric powder |
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PREPARATION
STEP 1
Cook Lentils in boiling water until almost cooked through
STEP 2 In a saute pan, heat ghee, add onions, jalapenos and cumin seeds. Cook until light brown
STEP 3
Add garlic and ginger paste, salt and the tomato.
Cook for 5 minutes.
STEP 4
Add cayenne, black pepper, cumin, coriander and turmeric powder. Add 1/2 cup hot water, stir and cook for a minute.
STEP 5
Add cooked lentils. Stir and cook until done.
STEP 6
Garnish with fresh coriander leaves and whole red chili peppers.
TIPS: to cook the lentils, add twice as much water as the amount of lentils. |
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