Indian Lentils

"a wonderful blend of spices to make a healthy dish."
 
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Ready In:
1hr
Ingredients:
11
Yields:
15 half cup cooked servings
Serves:
15
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ingredients

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directions

  • fry chopped onion and oil till onions are translucent.
  • add ginger garlic, salt, chilli powder, turmerics, lentils, water, and tomatoes.
  • cook 3 minutes.
  • put in pressure cooker.
  • after 5 whistles turn off cook.
  • add celantro.
  • cool 5 minutes.
  • serve in fancy bowls.

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Reviews

  1. This is quick and easy to make, healthy and satisfying, and it tastes great, so it ticks all the right boxes for me. I used a brown onion, red lentils, vine-ripened tomatoes, 3/4 tsp of hot chilli flakes, 1 heaped tsp of ginger paste, 2 cups of vegetable stock, 1 cup of water, and the other ingredients as listed in the recipe. Cooking it on the stove top took around 20 minutes. I omitted the salt, adding a little to the finished dish along with some freshly cracked black pepper. We had it with Tilde (2 min) basmati rice and another dish from this site. Loved it!
     
  2. I turned this recipe into a soup and It was gone in a flash. I used powdered ginger and added chicken stock instead of water. I added extra liguid to make it soupy after the lentils were cooked. Serve right away with some grilled flat bread and a garlic yogurt cucumber sauce and you have a meal for a cold winters day. I plan to make this again and again.
     
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Tweaks

  1. I turned this recipe into a soup and It was gone in a flash. I used powdered ginger and added chicken stock instead of water. I added extra liguid to make it soupy after the lentils were cooked. Serve right away with some grilled flat bread and a garlic yogurt cucumber sauce and you have a meal for a cold winters day. I plan to make this again and again.
     

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