You are here

Lemon Lentils

Desi.Foods's picture
  Vegetable oil 1 1⁄4 Cup (20 tbs)
  Onions 2 Medium, halved and thinly sliced
  Onions 2 Medium, thinly sliced
  Cinnamon stick pieces 4 (each about 2 inches long)
  Masoor 2 Pound, washed
  Masoor dal 2 Pound, picked over and washed
  Root ginger 1 Tablespoon, chopped
  Chopped ginger root 1 Tablespoon (fresh)
  Chicken stock 5 Cup (80 tbs)
  Salt To Taste
  Cayenne pepper 1 Teaspoon
  Lemon 1 , freshly juiced
  Lemon 1 , squeezed
  Onion 1 Small, peeled and chopped
  Onion 1 Small
  Garlic 1 Clove (5 gm), peeled and finely chopped
  Garlic 1 Clove (5 gm)
  Hot green chili 1 , chopped with seeds
  Green chile 1 , chopped
  Bay leaves 4
  Bay leaves 4 , crumbled
  Coriander leaves 2 Tablespoon, chopped
  Chopped fresh coriander 2 Tablespoon

1) In a large, deep saucepan, heat 3/4 cup of the oil over moderate-low heat.
2) As soon as the oil gets heated up, add the sliced onions and cook, mixing till they become soft and translucent.
3) Into the pan, now add the cinnamon, lentils, and ginger and cook, mixing frequently for about 10 minutes.
4) Add the stock and 5 cups hot water, salt to taste, and cayenne pepper.
5) Allow the mixture to boil, then reduce to a simmer and cook further for about 10 minutes.
6) Add the lemon juice and squeezed shell and cook about 50 minutes longer, mixing many a times.
7) In a small pan, heat the remaining 1/2 cup oil and add the chopped onion, garlic, chile, and bay leaves.
8) Cook while mixing, until the onion is browned.
9) Add this mixture along with the oil, to the lentils.

10) Serve hot garnished with the chopped coriander leaves.

Recipe Summary

Difficulty Level: 
Side Dish
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
95 Minutes
Ready In: 
100 Minutes

Rate It

Your rating: None
Average: 4.2 (15 votes)