Seasoned Red Lentils
Ingredients:
- 1/2 Cup Split Red Lentils or Masoor Dal
- 1 Medium sized Tomato chopped or blended
- 1 Teaspoon Turmeric
- Salt
- 1/2 Teaspoon Sugar
- 2 Hot Green Chilies (like Serrano or Thai Bird) – Slit
- 1″ Fresh Ginger Peeled & Grated
- 2 Dry Red Chili Pepper
- 2 Teaspoon Panch Foron*** (See Note)
- 2 Teaspoon Mustard Oil (can use any Cooking Oil or Ghee or Butter)
- 1/2 Fresh Lemon
- Fresh Chopped Cilantro/Coriander Leaves for Garnish
*** Note:This is a combination of 5 spices in equal quantities. For the Authentic Taste, do not skip any of the spices, for each of them lend their own flavor & taste. The seeds of the spices should be all kept whole, not ground into a powder. Here are the spices:
- Mustard/Rai,
- Cumin/Jeera,
- Fenugreek/Methi,
- Fennel/Saunf,
- Kalonji/Kala Jeera/Nigella
Preparation:
Wash the lentils till water runs clear.
Boil in water the first 7 ingredients (Lentils, tomato, turmeric, salt, sugar, green chili & ginger) till Soft & Mushy. You can either pressure cook it, which is obviously the fastest way or can cover & cook till done. It will not have completely dried out. The quantity will more than double in the consistency of puree. If required add more hot water while cooking.
Set aside once done.
Heat the Mustard Oil. Add the Red Dry Chili Peppers & the Panch Foron. These will start to sizzle & will start getting fragrant.
Immediately pour all of it over the Lentils. Stir it in. (Alternately you can add the Boiled Lentils in the same pan with the Panch Foron, & simmer for about 10 minutes… this adds more flavor).
Squeeze Fresh Lemon & Garnish with patio furniture covers Cilantro/Coriander Leaves.
Serve with Hot White Rice, Or Rotis or just have a warm bowl soup.
