Until the last Friday of September I had never had a lentil. Never!! But a friend brought a rice/lentil dish to lunch and it was quite tasty. I decided, maybe I like lentils. So when this week’s IHCC
- “Let’s hear it for these lens-shaped beauties!“
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showed up I knew I would have to try some!
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Masoor dal
Lentils, dried beans, and split peas are known as PULSES and they are a staple in India. They have as much protein as steak. These are red split lentils before cooking – such a beautiful color:
and you can see they turned yellow after cooking as Madjur said they would.
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200 g (1 cup) red split lentils (masoor dal),
picked over, washed, and drained
1 liter (4 1/2 cups) water
2 thin slices unpeeled ginger
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
3 tablespoons ghee or vegetable oil
Pinch of ground asafetida (optional)
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 tablespoons finely chopped cilantro
Combine the lentils and water in a heavy pot. Bring to a simmer. Remove any scum that collects at the top. Add the ginger and turmeric. Stir to mix. Cover, leaving the lid very slightly ajar, turn heat to low, and simmer gently for 1 1/2 hours or until the lentils are tender. Stir every 5 minutes during the last 30 minutes to prevent sticking. Add the salt and stir to mix. Remove ginger slices. Put the ghee or oil in a small frying pan and set over medium heat. When hot, put in the asafetida, if using. A second later, put in the cumin seeds. Let the seeds sizzle for a few seconds. Now put in the ground coriander and cayenne.
Stir once and then quickly pour the contents of the frying pan – the ghee and spices – into the pot with the lentils Stir to mix. Sprinkle the cilantro over the top when you serve.
With all the cumin {although I would add more next time} and the ginger {ditto} it was very tasty. Make sure you taste as you go because I needed to add more salt.
While Madhur says to serve these with rice (which I did) or with a meat or vegetable.
The jury is still out on this one. I am not sure if I liked them or not. I am leaning toward yes, but I guess I will just HAVE to try some more lentil dishes. And with 6 months of Jaffrey’s dishes I am sure they will come up again!!
This recipe is from Jaffrey’s Indian Cooking on page 165.
Next week: Everything’s Better with Yogurt
October 18, 2012 at 9:15 PM
A lovely lentil dish! This would be great with any Indian breads. I love lentils and do not cook them often enough, and like you, I look forward to use them again!
October 19, 2012 at 8:56 AM
Great minds! I love lentils for their versatility. They just soak up whatever flavours are going on. Great dish!
October 19, 2012 at 10:16 PM
I am so glad you had a chance to try lentils. I ate them for the first time last year with FFwD and love them, but my husband not so much. They are supposed to be so good for you and I have been on the look out for different recipes to try hoping to entice him to eat more. This one looks like a good one. I have only had brown and green lentils, so I will look for the red ones.
October 20, 2012 at 12:20 AM
I found the red lentils at Whole Foods. Bulk section. Thanks for coming by.
October 20, 2012 at 8:04 AM
I do love lentils…this is making my mouth water…better make this one soon, I have several different lentil recipes in my book and I have yet to make one…making grocery list now. Thanks for the inspiration.
October 21, 2012 at 3:29 PM
All of these adaptations from one simple “pulse” has really expanded my mind about lentils!! It’s going to be fun to test some of these recipes! Love this one!
October 21, 2012 at 3:35 PM
Thanks. I was surprised at how much I liked them. Now I want to try more!