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Sunday, February 6, 2011


This is an East Indian side dish using lentils.  This recipe calls for red lentils, but experiment with other lentils. Be sure you wash them well and check for rocks.  I love the French lentils, the tiny green ones.  Perhaps this dish would work with them.  I have a delicious soup that I'll post later, easy to make and hearty to eat, using French lentils.


  • 1 C red lentils
  • 1 inch peeled and sliced ginger
  • 1/4 tsp turmeric
  • 1 tsp sea salt
  • 1/4 tsp cayenne
  • 4 tsp vegetable oil
  • 1/2 onion, chopped fine
  • 1 tsp cumin seeds


  1. Rinse lentils and in a medium saucepan combine with ginger, turmeric, salt and cayenne pepper. Cover with 1 inch of water and bring to a boil. Skim foam from top of lentils. Reduce heat and simmer until beans are tender.
  2. Meanwhile, in a pan, cook onion and cumin seeds in oil until onion or transparent (not browned). Stir into lentil mixture and serve

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