Green Lentils with Onions

September 8th, 2011 by Erin Gennow
Green Lentils with Onions

Green Lentils with Onions

Green Lentils with Onions

Adapted from 660 Curries by Raghavan Iyer

I picked this curry dish the other week because it used more common ingredients, and mainly pantry staples, so I didn’t need to purchase many extra items during my grocery trip.  It makes a lot and is a perfect meal when served with brown rice.  I like adding some sautéed spinach on top or on the side to get some more vegetable in the meal.

Prep Time: 10 minutes

Cook Time: 45 minutes

Serves: 6 servings

Ingredients

1 cup whole green lentils (sabud or sabut moong)

2 tablespoons Ghee

1 small red onion, finely chopped

1 tomato, finely chopped

¼ cup fresh cilantro leaves, finely chopped

1 ½ teaspoons sea salt

1 teaspoon Toasted Cumin-Coriander Blend (see below)

½ teaspoon ground cayenne pepper

½ teaspoon sweet paprika

¼ teaspoon ground turmeric

Equipment

Spice/Coffee Grinder

Process

Rinse the 1 cup whole green lentils well in cold water until the water runs clear.

Add the 1 cup whole green lentils to a pot and add 4 cups water.  Bring the lentils to a boil over medium heat.  Once they reach a boil, reduce the heat to medium-low and simmer for about 30 minutes.  The lentils should be mostly tender, but still a bit firm.

While the lentils cook, chop the onion, tomato, and cilantro.  Make the Cumin-Coriander Blend.

Add 2 tablespoons Ghee to a large skillet.  Melt the ghee over medium-high heat.  When the ghee is melted add the chopped onion and cook for about 5 minutes or until the onion is light brown at the edges and soft and translucent.

Now add the chopped tomato, ¼ cup chopped cilantro, 1 ½ teaspoons sea salt, 1 teaspoon Cumin Coriander blend, ½ teaspoon ground cayenne pepper, ½ teaspoon paprika, and ¼ teaspoon ground turmeric to the onion.  Cook the onion and spice mixture for about 5 minutes, or until the tomatoes have softened.  Set aside until the lentils have cooked for 30 minutes.

When the lentils have cooked for 30 minutes, add the tomato/onion/spice mixture to the lentils.  If some spices and onions are stuck to the skillet add a bit of water and scrape it up with a wooden spoon to deglaze.  Add this liquid to the lentils as well.

Continue cooking the lentils, stirring occasionally for another 15 minutes or so, until the sauce thickens.

Serve with brown rice and Sautéed Spinach on the side.

Sauteed Radishes and Green Lentils with Onions

Sauteed Radishes and Green Lentils with Onions

Toasted Cumin-Coriander Blend

2 tablespoons coriander seeds

1 tablespoon cumin seed

Toast the spices in a dry skillet over medium-high heat.  Shake the skillet occasionally.  When the spices turn reddish brown and slightly nutty remove the spices from the skillet and onto a plate to cool.

Once the spices have cooled, ground them in a spice grinder until fine.  Don’t grind the spices when they are still warm.  It’s important to wait until they are cool.

Store the ground spices in an airtight container, away from sunlight.

A year ago on The Daily Morsel

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