Curried Lentil Stew
|Lentils||2 1⁄3 Cup (37.33 tbs)|
|Coriander seeds||2 Tablespoon|
|Chopped shallots/Coarsely chopped red onion||1 Cup (16 tbs)|
|Salad oil||6 Tablespoon|
|Ground turmeric||5 Teaspoon|
|Chili powder||2 Tablespoon|
|Thinly sliced chives/Green onion with tops||1⁄2 Cup (8 tbs)|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Fresh cilantro sprigs||2|
Sort lentils and remove any debris.
Rinse lentils, drain, and set aside.
Whirl coriander seeds in a blender until finely ground, about 2 minutes.
Add shallots and 1/2 cup water; whirl until coarsely ground.
In a 5- to 6-quart pan over medium-high heat, combine oil and shallot mixture.
Cook, stirring, until almost all liquid has evaporated, about 5 minutes.
Add turmeric, chili powder, and chives; cook for 2 minutes, stirring constantly.
Stir lentils and 8 cups water into shallot mixture.
Bring to a boil over high heat; reduce heat to low, cover, and simmer, stirring occasionally, until lentils are tender to bite—10 to 15 minutes for decorticated lentils, about 35 minutes for unskinned lentils.
Stir in lime juice and season to taste with salt.
If made ahead, let cool, then cover and refrigerate for up to 2 days.
Reheat to simmering before serving.
Pour hot lentils into a bowl or tureen and garnish with cilantro sprigs.
Offer lime wedges to squeeze over individual portions.