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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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A Madhur Jaffrey recipe. Ingredients:
1 1/2 cups red lentils (masoor dal) |
1/2 teaspoon ground turmeric |
1 1/4-1 1/2 teaspoons salt |
3 tablespoons vegetable oil or 3 tablespoons ghee |
asafetida powder, generous pinch |
1 teaspoon cumin seed |
3 -5 hot red chili peppers, dried |
Directions:
1. pick over lentils and wash in several changes of water. drain. place in heavy saucepan. add 5 c water and turmeric. stir and bring to simmer over medium heat. (do not let it boil over.).
2. cover in such a way as to leave the lid very slightly ajar, turn heat to low, and simmer gently for 35-40 min or until tender. stir a few times during cooking.
3. add salt and mix. leave covered, on very low heat, as you do the next step:.
4. put oil in frying pan and set over medium-high heat.
5. when oil is hot, add asafetida. a second later, add cumin seeds. let cumin seeds sizzle for a few seconds. add in red chiles. as soon as they turn dark red (just takes a few seconds), lift up the lid of the lentil pan and pour the contents of the frying pan, oil as well as spices. cover the saucepan immediately to trap aromas.
6. serve.
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