Garlic and Cumin Lentils Recipe |
Ingredients: Serves 4 |
1 cup (220g) masoor dhal (dried red lentils) 150ml chicken stock or water ½ teaspoon peeled and finely chopped fresh ginger ½ teaspoon ground coriander 1 tablespoon ghee or vegetable oil 2 teaspoons toasted cumin seeds 1 medium onion (150g), sliced 2 cloves garlic, crushed 1 fresh long green chili, seeded and thinly sliced, (optional) 1 tablespoon finely chopped fresh mint |
Method: Place lentils in a sieve and wash under cold running water. Pick over and remove any foreign matter. Soak in water for a minimum of an hour. Drain well and place in a dish that will fit in a bamboo steamer or steamer basket. Add stock, ginger and coriander and stir well. Place bowl in steamer. Partially fill a wok or pot with water (steamer should not touch water) and bring to a rapid simmer. Place steamer over water, cover and steam until lentils are soft, about 30 minutes. In a medium pan, heat ghee and cook cumin seeds, onion, garlic and chili until onion browns, 8-10 minutes, stirring occasionally. Stir mint and half of onion mixture into lentils. Spread remaining onion mixture on top for garnish. Serve as a dip or side dish with crispy fried pappadams. Lentils can be cooked for less time to retain shape (if not being mashed) and used in salads or as a vegetable. |
Download Recipes
Download our delicious recipes to try at home!