Lentils With Cumin And Asafetida Food
LENTILS WITH CUMIN AND ASAFETIDA
This is a wonderful Indian lentil side dish. Asafetida has a very strong, musky smell that many people find unappealing. Store it in an airtight container to prevent it from contaminating your other spices, and if you really don't like the smell, keep it in the freezer--I left it in my car for a little while and everything in the car smelled like it afterward. Despite the strange smell, I have not yet met anyone who dislikes the flavor once it's prepared! This recipe comes from a cookbook called Madhur Jaffrey's Spice Kitchen. All the ingredients should be available at any Indian grocery store.
Provided by Edana
Categories Lentil
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the lentils, water and turmeric in small pot on medium heat. Stir and bring to a simmer, but do not allow the water to boil over.
- Cover with the lid slightly ajar and turn the heat to low. Allow to simmer, stirring occasionally, for 40 minutes or until tender.
- Add the salt and stir. Leave the lentils covered over very low heat.
- Heat the vegetable oil in a small frying pan over medium-high heat.
- Add the asafetida, swirl the pan a few times, and immediately add the cumin seeds. Allow the seeds to sizzle for about 10 seconds.
- Add the chili peppers. They will puff up and turn very dark on the bottom. As soon as this happens, take the pan off the heat and pour the entire contents into the lentils.
- Cover the pot immediately, without stirring, and allow to sit for 10 to 15 minutes.
- Stir. Keep on heat until any remaining water has boiled off and the dish has reached the desired thickness.
- Serve and enjoy!
Nutrition Facts : Calories 150.4, Fat 10.5, SaturatedFat 1.4, Sodium 442.2, Carbohydrate 10.4, Fiber 4.1, Sugar 1, Protein 4.6
INDIAN LENTIL SOUP (DAL SHORVA)
An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.
Provided by Andreacute Grisell
Categories Lentil
Time 36m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the beans or lentils.
- Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
- Let simmer until the beans or lentils are very soft (ca 30 minutes).
- If using bay leaves, remove them now. Curry leaves can be left in the soup.
- Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
- Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
- Let simmer for another 5 minutes.
- Add salt, pepper and squeezed lemon to taste.
- Serve hot with pita or paratha bread.
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