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Spiced Indian Lentils

by Julie Lieber / Saturday, 14 October 2017 / Published in Indian Night, Vegan
Spiced Indian Lentils (Dal)
Votes: 0
Rating: 0
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Print Recipe
Prep Time Minutes 30
Cook Time 10 Minutes
Passive Time
Servings People
Prep Time Minutes 30 Cook Time 10 Minutes Passive Time Servings People
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I love Indian food, when it is not too greasy and has authentic flavors -and these lentils meet those criteria. This great mix of traditional Indian warm spices stirred into the creamy lentils makes for a comforting meal with a twist. (Adapted from a recipe from Aarti Sequeira)
Ingredients
  • 1 Cup Red lentils
  • 2 1/2 Cups Water
  • 1 Onion diced
  • 4-6 Cloves Garlic thinly sliced
  • 1/2 inch Fresh Ginger grated on a microplane
  • 2 Tomatoes diced
  • 1 Serrano chile sliced½ (optional if you like spice)
  • 1 Handfull Chopped fresh cilantro leaves
Tempering OIl
  • 1/2 tsp cumin seeds seeds, not ground!
  • 1/2 tsp Black mustard seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Paprika
  • 1 TBS Vegetable oil
Ingredients
  • 1 Cup Red lentils
  • 2 1/2 Cups Water
  • 1 Onion diced
  • 4-6 Cloves Garlic thinly sliced
  • 1/2 inch Fresh Ginger grated on a microplane
  • 2 Tomatoes diced
  • 1 Serrano chile sliced½ (optional if you like spice)
  • 1 Handfull Chopped fresh cilantro leaves
Tempering OIl
  • 1/2 tsp cumin seeds seeds, not ground!
  • 1/2 tsp Black mustard seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Paprika
  • 1 TBS Vegetable oil
Instructions
  1. In a medium saucepan, combine the water, onions, garlic, ginger, tomatoes, chile (if using) and the lentils.
  2. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils.
  3. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender and almost falling apart, about 30 to 40 minutes.
  4. Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.
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  5. While the lentils are cooking, heat the oil in a small sautee pan, over a medium-high flame.
  6. When the oil is hot, add cumin and mustard seeds (you may want to cover, as the seeds will spit).
  7. Add the remaining spices, which should sizzle and bubble a little and let them bloom for about 30 seconds, no more.
  8. Pour the oil mixture into the cooked lentils and stir to combine.
  9. Transfer the lentils to a serving dish and garnish with cilantro
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