Masala Lentils (Sabut Masoor)

• porcijos: 4
• aktyvus laikas: 25 min
• bendras laikas: 1 hour

Ingredientai

3/4 cup brown lentils, washed and drained

2 cups water

2 to 3 teaspoons safflower or other neutral oil

1/2 cup finely chopped red or white onion

6 cloves garlic, chopped

1/2 teaspoon ground cumin

2 teaspoons ground coriander

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon fenugreek leaves or 1/8 teaspoon fenugreek seeds

1 teaspoon sweet or hot paprika

1/8 teaspoon nutmeg

1/4 teaspoon black pepper

1-1/2 tablespoons sriracha or other hot sauCe, to taste

2 tablespoons water

1-1/2 cups chopped tomato

3/4 teaspoon salt

2 tablespoons chopped cilantro, for garnish

1 tablespoon vegan butter (optional)

Nurodymai

1. Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat untl the lentils are tender, 25 to 30 minutes.

2. While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the oníons and cook until golden brown, 5 to 6 minutes.

3. In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nuvs black pepper, sriracha, and 2 tablespoons of water. Blend to combine well. Add this paste to the onions in the skillet, Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.

4. Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another few minutes. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.

Pastabos

An impressive dal, easier than it looks!