Green Lentils With Garlic & Onion (Madhur Jaffrey)
Want more from Genius Kitchen?
Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.
Learn More
“This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's "Indian Cooking". Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.”
Green Lentils With Garlic & Onion (Madhur Jaffrey)
1 recipe photo
READY IN:1hr 5mins |
SERVES:4 |
UNITS:Metric |
|
Ingredients Nutrition
- 59.16 ml vegetable oil or 59.16 ml ghee
- 2.46 ml whole cumin seed
- 4 garlic cloves, chopped
- 1 medium onion, chopped
- 236.59 ml whole green lentil, washed and drained
- 709.77 ml water
- 4.92 ml salt
- 1.23 ml cayenne
Directions
- Heat oil in a heavy pot over a medium flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic. Stir and fry until the garlic pieces turn a medium brown colour. Now put in the onion. Stir and fry until the onion pieces begin to turn brown at the edges. Put in the lentils and the water. Bring to the boil. Cover, turn heat to low and simmer for about an hour or until lentils are tender. (Nearly all of the liquid should have been absorbed, but watch that it doesn't turn completely solid.)
- Add the salt and the cayenne. Stir to mix and simmer gently for another 5 minutes.
get the genius kitchen app.
Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.
Learn More
Green Lentils With Garlic & Onion (Madhur Jaffrey)