1. Put 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.
2. In a medium saucepan, combine 2 cups of water, onions,
garlic, ginger, tomatoes, chile and the lentils. Bring to a boil over
medium-high heat. Skim any scum from the surface. Don't add
the salt yet; it will toughen the lentils, thereby lengthening their
cooking time. Lower the heat, cover the pot with a lid and gently
simmer the lentils are tender, almost translucent, and almost
falling apart, about 30-40 minutes.
3. Whisk the lentils, releasing its natural starch, and mash some of
them so the mixture becomes thick. Add salt, to taste.
4. Tempering oil- in a small bowl, combine the cumin and mustard
seeds. In another bowl, combine the spice powders.
5. In a small skillet, over medium high flame, warm 1 tbs. vegetable
oil. Once the oil is shimmering, add seeds and immediately cover.
Add the spices. They should sizzle and bubble a little. Don't let
them burn. The mixture should bloom for about 30 seconds.
6. Pour the oil mixture into the lentils. Stir to combine. Transfer the
lentils to a serving dish and garnish with cilantro.
Originally Submitted
2/9/2013
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