Spicy red lentils
Comfort food for many Indians, this preparation is simple to make yet very flavorful. When made a thinner consistency, it can be enjoyed as a soup. This is best had with a spicy relish like Coconut and Red Chili Sambal and a helping of hot basmati rice.
– 1 cup (180 g) red lentils, rinsed and drained
– 4 cups (1 liter) water; ¼ teaspoon ground turmeric
– 1 bay leaf; ½ teaspoon salt, plus more to taste
– 2 tablespoons oil; 1 small onion, finely chopped
– ½ tablespoon peeled and minced fresh ginger; ½ tablespoon minced garlic
– 1 fresh green chili pepper, deseeded and minced
– 1 tablespoon ground coriander; ½ teaspoon ground cumin
– ¼ teaspoon ground cinnamon; ¼ teaspoon paprika
– 1 teaspoon sugar; 3 tablespoons chopped fresh coriander leaves (cilantro)
– 3 tablespoons chopped fresh mint leaves; 2 tablespoons fresh lemon juice.
In a saucepan, combine the lentils, water, turmeric, bay leaf and salt. Bring to a boil, and then reduce the heat to medium and cook the lentils, stirring occasionally until they are tender but still ‑rm, 12 to 15 minutes. Drain.
Heat the oil in a small skillet over medium heat. Add the onion, ginger, garlic, green chili pepper, ground coriander, cumin, cinnamon, paprika and sugar. Reduce the heat to low and cook until fragrant, about 2 minutes. Remove the pan from the heat.
Combine the lentils and spice mixture in a large bowl; toss gently to mix. Stir in fresh coriander and mint, and then the lemon juice. Serve immediately.
Food: Spicy Red Lentils