Garlic and Cumin Lentils Recipe

Garlic and Cumin Lentils Recipe

1 cup (220g) masoor dhal (dried red lentils)

150ml chicken stock or water

½ teaspoon peeled and finely chopped fresh ginger

½ teaspoon ground coriander

1 tablespoon ghee or vegetable oil

2 teaspoons toasted cumin seeds

1 medium onion (150g), sliced

2 cloves garlic, crushed

1 fresh long green chili, seeded and thinly sliced, (optional)

1 tablespoon finely chopped fresh mint

Method:

Place lentils in a sieve and wash under cold running water.  Pick over and remove any foreign matter.  Soak in water for a minimum of an hour.   Drain well and place in a dish that will fit in a bamboo steamer or steamer basket.  Add stock, ginger and coriander and stir well.  Place bowl in steamer.  Partially fill a wok or pot with water (steamer should not touch water) and bring to a rapid simmer.  Place steamer over water, cover and steam until lentils are soft, about 30 minutes.  In a medium pan, heat ghee and cook cumin seeds, onion, garlic and chili until onion browns, 8-10 minutes, stirring occasionally.  Stir mint and half of onion mixture into lentils.  Spread remaining onion mixture on top for garnish.  Serve as a dip or side dish with  crispy fried pappadams.  Lentils can be cooked for less time to retain shape (if not being mashed) and used in salads or as a vegetable.