Curried Green Split Lentils
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January 28, 2024
easy
Daal (lentils) is the classic Indian comfort dish and is a great source of plant-based protein and fiber. This is a healthy and satisfying meal with tempering a few ingredients and serving it with a squeeze of lemon which makes it amazing. Enjoy!
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Ingredients
Adjust Servings
| 1 cup green split lentils | |
| 2 tbsp oil | |
| 1 tsp cumin seeds | |
| 1” chopped ginger | |
| 3-4 chopped green chillies | |
| 1 chopped onion | |
| ¼ tsp turmeric powder | |
| 1 tsp coriander powder | |
| ½ cup crushed tomatoes | |
| 1 litre water | |
| 1 tsp salt or as per taste | |
| ¼ cup fried onions | |
| ¼ cup chopped cilantro | |
| 1 lime or lemon |
Tempering
| 1 tbsp ghee or unsalted butter | |
| 2 tbsp oil | |
| 6-8 chopped garlic | |
| 1 tsp red chilli powder | |
| Pinch of Asafoetida - optional |
Directions
1.
Wash lentils a couple of times. Add water and soak for 5-6 hours. If water evaporates, add more.
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2.
Heat oil in a large pot, sauté cumin seeds, ginger, green chillies and onions on medium flame.
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3.
Drain lentils, add and sauté well. Add turmeric, coriander, chili powder and tomatoes.
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4.
Add 1 litre water, bring to a boil, half cover with a lid and cook for 30-40 minutes on medium flame, stirring continuously with a whisk, till the lentils are mushy. The lentils should not be too thick, if so, add some water and cook for 10 minutes.
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5.
Tempering
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6.
In a pan, heat ghee & oil, add garlic, asafoetida, chili powder and sauté until the garlic is toasted. Pour the oil on the lentils and mix well.
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7.
Garnish with fried onions, cilantro, squeeze lime. Serve with rice or roti.
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8.
TIP: Tempering is a process that captures the aroma of the hot oil, infusing the final dish with a distinct flavour.
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Notes
Remember to serve it with Love!
