Yellow Lentils with Cumin Indian Recipe

Yellow Lentils With Cumin Indian Recipe

Ingredients

• recipe for : Sindhi Mung Dal
• 3/4 cup petite yellow lentils (mung dal), soaked for 30 minutes and drained 3 cups water
• 1 (1 1/2-inch) knob of ginger, minced
• 2 green chiles, finely chopped or sliced horizontally (remove seeds to reduce heat) 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 cup tomato puree or 1 1/2 cups chopped tomato, coarsely blended
• 2 tablespoons packed cilantro leaves
• 2 teaspoons lemon juice

THE TEMPERING:

• 1 teaspoon safflower or other neutral oil
• 1/2 teaspoon cumin seeds
• 1/8 teaspoon asafeotida (omit to make gluten-free)
• 12 curry leaves, coarsely chopped
• 2 tablespoons chopped cilantro, for garnish
• 1 teaspoon lemon juice, for garnish

Method

1. Combine the lentils in a saucepan with 3 cups of water over medium heat
2. Add the ginger, green chiles, salt, and turmeric, and mix well.
3. Partially cover, and cook until the lentils are tender, 25 to 30 minutes.
4. Add the pureed tomato, cilantro, and lemon juice
5. Mash most of the lentils, using an immersion blender or a flat spatula
6. Partially cover, and cook for 10 minutes over medium heat.
7. The tempering: Heat the oil in a small skillet over medium heat
8. When the oil is hot, add the cumin seeds
9. Cook the seeds until they change color, about 30 seconds.
10. Add the asafetida and curry leaves carefully.
11. Mix and remove from heat.
12. Add this tempering to the simmering dal and mix well.
13. Cook for 2 minutes.
14. Garnish with cilantro and a dash of lemon juice
15. Serve hot
16. Variation: Add 2 cloves of minced garlic to the tempering along with curry leaves
17. Cook until golden, and add to the simmering dal
18. Garnish and serve

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