WHOLE RED LENTILS RECIPES
MUM'S EVERYDAY RED LENTILS RECIPE | AARTI SEQUEIRA | FOOD ...
Provided by Aarti Sequeira
Total Time 1 hours 45 minutes
Prep Time 35 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
- In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
- Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.
- Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
- In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more.
- Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.
Nutrition Facts : Calories 237 calorie, FatContent 5 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 23 milligrams, CarbohydrateContent 35 grams, FiberContent 9 grams, ProteinContent 14 grams, SugarContent 4 grams
WHOLE RED LENTILS WITH CUMIN & SHALLOTS SABUT MASOOR - THE ...
Use up cheap red lentils in this staple vegetarian dish from Madhur Jaffrey. Serve in a thali or simply on its own with a variety of pickles.
Provided by Madhur Jaffrey
Yield Serves 4
Number Of Ingredients 1
Steps:
Wash and drain the lentils. Place them in a medium saucepan, add 600 ml/1 pint water and bring to the boil. Skim off the froth from the surface and add the turmeric. Stir, cover partially and simmer gently for 1 hour. Mix in the salt.
Put the oil in a small frying pan and set over a medium heat. When hot, add the asafoetida. After a few seconds, add the cumin seeds and let them sizzle for a few seconds. Add the red chillies and fry until they darken, then quickly stir in the shallot. Fry until the slivers turn a rich reddish colour and become crisp.
Tip the contents of the frying pan over the lentils and cover immediately to entrap the aromas. Stir before serving, adding about 2 pats of butter if you wish. Serve with the lime wedges on the side (if using).
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