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Lentils

Madhuri.Dixit's picture
Ingredients
  Lentils 2 Cup (32 tbs)
  Cinnamon stick 3 Inch
  Bay leaf 1
  Garlic 5 Clove (25 gm), peeled
  Peeled ginger slices 2 (Fresh, 1/8 Inch Thick, Not More Than 1 Inch In Diameter)
  Ground turmeric 1 Teaspoon
  Lemon 3⁄4
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Vegetable oil/Pure ghee 3 Tablespoon
  Asafoetida powder/Tiny lump asafetida 1 Pinch
  Whole cumin seeds 1⁄2 Teaspoon
Directions

Wash the lentils.
Drain.
In a 4-quart heavy-bottomed pot, combine the lentils, 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices, and turmeric.
Bring to a boil.
Cover, lower heat,.and simmer gently until tender, about 30 to 45 minutes.
Slice lemon into 5 or 6 rounds.
Remove seeds.
Lift cover of pot and put in the lemon slices, salt, black pepper, and cayenne.
Stir.
Cover and simmer another 5 minutes.
Just before serving, heat the vegetable oil in a 4-6-inch skillet over medium-high heat.
When very hot, put in the asafetida and the cumin seeds.
As soon as the asafetida begins to sizzle and expand, and the cumin seeds darken, pour the contents of skillet over the lentils and stir.
To serve: Serve the lentils with rice or any of the breads.
A meat, chicken, or fish dish and a vegetable would complete the meal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes

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