Indian Tangy Lentils With Curry Leaves and Red Chilis
[Vegan]
Author Bio
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost...
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India. Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint! Read more about Rinku Bhattacharya
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Indian Tangy Lentils With Curry Leaves and Red Chilis [Vegan]
Lentils on the Indian table have a hallowed presence. They are both the simplest and the the deepest of meals, soulful and comforting. This recipe has notes of South India, in their simple flavors. It gets done almost effortlessly in the pressure cooker. This version is made with Tuvar Dal...
Lentils on the Indian table have a hallowed presence. They are both the simplest and the the deepest of meals, soulful and comforting. This recipe has notes of South India, in their simple flavors. It gets done almost effortlessly in the pressure cooker. This version is made with Tuvar Dal or Pigeon Pea lentils, also known as Arhar Dal.
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Ingredients You Need for Indian Tangy Lentils With Curry Leaves and Red Chilis [Vegan]
How to Prepare Indian Tangy Lentils With Curry Leaves and Red Chilis [Vegan]
- Place the lentils in a pressure cooker, with the water, onion and ginger paste.
- Add in the tomatoes, turmeric, red cayenne pepper and salt and stir and cover and cook until pressure for 15 minutes.
- Cool and remove the cover and mix the lentils well.
- Heat the oil in a small pan for a couple of minutes.
- Add in the black mustard seeds and wait for them to crackle. Add in the asafetida followed by the curry leaves and dried red chilies and cook for a few seconds.
- Pour the oil into the lentils and mix well.
- Squeeze in the lemon juice and add some chopped cilantro.
- Serve with steamed rice.
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Mustard seeds, asafetida, curry leaves and red chilies need to be added to the ingredients list.
Wtf?! Why don’t you list the lemon, mustard seeds, and cilantro in the ingredient list?