Indian Style Lentils-Vegan
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
6 cups
- Serves:
- 6-8
ingredients
- 1 lb lentils
- 1 cinnamon stick, 2-3 inches long
- 1 bay leaf
- 5 garlic cloves, peeled
- 4 slices peeled fresh ginger, 1/8 inch thick and 1 inch in diameter
- 3 tablespoons lemon juice
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 1 tablespoon canola oil
- 1 pinch of ground asafoetida powder
- 1 teaspoon whole cumin seed
directions
- In a 4-quart heavy-bottomed pot combine the lentils, 6 cups water, cinnamon stick, bay leaf, garlic cloves, giner slices and turmeric. Bring to a boil. Cover, lower heat and simmer gently 40-45 minutes, until the lentils are tender.
- Add the lemon, salt, black pepper and cayenne. Stir and cook for another 5 minutes.
- Just before serving heat 1 tablespoonful of canola oil in a small skillet over high heat. When it is very hot put in the asafetida and the cumin seeds and fry them until the asafetida expands and the cumin seeds darken. Pour the contents of the skillet into the pot and stir. (If you use no oil, leave out the asafetida).
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I learned to cook 30 years ago when I lived in Europe (Paris and Brussels). I got recipes and cookbooks from friends there; then I started frequenting the North African markets for spices and foods from them. Today I am a vegetarian cook who spends a lot of time cooking Indian and Mediterranean recipes. My favorite cook book authors are Yamuna Devi, Madhur Jaffrey, Julie Sahni, Martha Rose Shulman Paula Wolfert and Peter Reinhart. I am posting only low fat or nonfat recipes; I have modified the fat content of virtually all of the Indian recipes that I use because the amounts of oil recommended are horrendous and not necessary.