Prep 10 mins
Cook 25 mins
This recipe I learned from my husband who is from Bangladesh. It is very tasty
- 1 cup rinsed masoor dal (red split lentils)
- 1 tablespoon pearl barley (optional)
- 1 teaspoon vegetable oil
- 4 cups water
- 1⁄2 teaspoon turmeric
- 1⁄2 knorr chicken bouillon cube
- 1 fresh bay leaf
- 2 curry leaves (optional)
- 1 clove garlic
- 1⁄2 onion
- 4 red chilies
- 1 Thai green chili
- 5 cherry tomatoes
- 1 cup fresh cilantro (coriander leaves)
- Rinse and drain lentils, then mix in one tsp oil to prevent sticking.
- Put lentils and barley in pot with 4 cups water, turmeric, 1 red chili, bay leaf, curry leaves, 1/2 of the garlic clove (sliced), salt, bouillion cube, and the thai chili (long sliced).
- Thinly slice the onion (long skinny slices), and then chop one half of that and add it to the lentils.
- Cook lentils on medium heat until soft--if water starts to dry up, add more.
- Stir occasionally.
- If foam collects on top, skim off and discard foam.
- In a frying pan, fry the other half of the finely sliced onion, the other half of the garlic clove, and the rest of the red chilies until golden brown (okay if a little black)--drain oil and press on paper napkin.
- Quarter the cherry tomatoes and remove stems from cilantro.
- When lentils are through and there is a little water left on top, add fried onions/garlic/chilies, and tomatoes and fresh cilantro.
Better than in a restaurant! This is becoming a classic in my house.