With a nice blend of Indian flavors and just a touch of heat, this versitile recipe can be served as a dip with warm pita wedges, or it can be served over rice as a main dish.
Ingredients:
- 1-1/2 cups raw red lentils
- 4-1/2 cups water
- 1 tablespoon canola oil
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1-2 hot green chilies, minced
- 1 teaspoon *each* of freshly grated ginger, ground cumin, turmeric
- pinch of nutmeg
- sea salt to taste
- pinch of nori flakes
Steps/Methods:
- Rinse the lentils and combine them with the water in a large, heavy saucepan. Bring to a boil, cover, and simmer until lentils are quite mushy (about 40 minutes).
- Heat the oil in skillet. Saut the onion and garlic over medium heat until golden.
- Add to the saucepan.
- Stir in the remaining ingredients.
- Cover and simmer over very low heat for 15 minutes.
Additional Tips:
- 1-1/2 cups raw red lentils
- 4-1/2 cups water
- 1 tablespoon canola oil
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1-2 hot green chilies, minced
- 1 teaspoon *each* of freshly grated ginger, ground cumin, turmeric
- pinch of nutmeg
- sea salt to taste
- pinch of nori flakes
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