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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I made this for lunch today-delicious! From Food and Wine. Ingredients:
1 cup split yellow lentils (toor dal) |
3 cups chicken stock |
2 tablespoons minced ginger |
1/2 teaspoon turmeric |
salt |
1 teaspoon vegetable oil |
1 1/2 teaspoons black mustard seeds |
1 small onion, thinly sliced |
2 garlic cloves, chopped |
1 small serrano chili, seeded and chopped |
2 teaspoons ground cumin |
2 bay leaves |
1 tomato, chopped |
1 tablespoon lemon juice |
cooked basmati rice |
Directions:
1. In a saucepan add lentils and chicken stock, ginger and turmeric.
2. Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
3. Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
4. In a skillet heat oil.
5. Add mustard seed and shake pan until they start to pop, 20 seconds.
6. Add the onion and cook until softened, 5- minutes.
7. Add serrano chile, and garlic, cook 1 minute.
8. Add cumin and bay leaves, and tomato, cook minutes more.
9. Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
10. Serve over basmati rice.
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