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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Red lentils with onions and a load of spices. Adapted from a recipe by _Saveur_ magazine as reprinted by Nick Kindlesperger on Serious Eats. Ingredients:
2 inches piece fresh ginger, peeled and sliced |
6 garlic cloves, crushed |
1/2 cup ghee (clarified butter) |
2 yellow onions, thinly sliced |
1/2 teaspoon cayenne pepper |
1 tablespoon ground coriander |
2 teaspoons ground cumin |
2 teaspoons turmeric |
1 1/2 cups red lentils (masoor dal) |
salt |
2 teaspoons black mustard seeds |
1 teaspoon whole cumin seed |
2 thai green chilies, stemmed and sliced (remove seeds if desired) |
Directions:
1. In a blender, process ginger and garlic with 1/4 cup water until smooth.
2. In a large pot, heat 1/4 cup ghee over medium-high heat. Add onions and cook, stirring often, until well-browned, about 20 minutes.
3. Add ginger-garlic puree, cayenne, ground coriander, ground cumin and turmeric. Cook until nearly dry, about 5 minutes.
4. Add lentils and 4 cups water. Add salt to taste. Bring to a boil, reduce to a simmer, cover and cook 20 minutes, stirring occasionally.
5. In a large skillet, heat the remaining ghee over medium-high heat. Add the mustard seeds, cumin seeds and sliced chiles. Cook, stirring occasionally, until the mustard seeds pop, about 2 minutes.
6. Serve bowls of the lentils with the spiced ghee on top.
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