Mum's Everyday Red Lentils
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
42
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Water4 cloves
Garlic (thinly sliced)2 medium
Tomatoes (diced)1 tsp
Cumin Seed1 tsp
Black Mustard Seed1 tsp
Turmeric Powder1 tsp
Paprika1 tbsp
Vegetable OilDirections:
1
Add salt, to taste
2
Watch how to make this recipe
3
Put the lentils in a strainer and rinse them under running water
4
Add them to a bowl, cover with water and let soak for 30 minutes
5
Drain and set aside
6
In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils
7
Bring to a boil over medium-high heat
8
Skim any scum from the surface
9
DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time
10
Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes
11
Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick
12
Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds
13
In another bowl, combine the spice powders
14
Have all the ingredients ready because this will move very fast! In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil
15
Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices
16
They should sizzle and bubble a little - that's the blooming and it's exactly what you want
17
Don't let them burn
18
The mixture should bloom for about 30 seconds, no more
19
Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again
20
Stir to combine
21
Transfer the lentils to a serving dish and garnish with cilantro