Red Lentils

Recently Christian and I have been changing the way we eat. Part of this change is eating a lot more legumes. To give a short answer on what legumes are; beans and lentils. Now this may come as no surprise to you, but I had never before eaten, let alone tried to make, lentils. Increasing my intake of beans was easy, the things are everywhere, and come in cans! Needless to say, it doesn't take long for one to get bored, really bored, with beans. It dawned on me one day when Christian finally said, " Baby, please, can we try something different with the beans." He had this look of desperation in his eyes.

This led to internet research and I found a new recipe that looked easy and tasty. Most of the ingredients I bought at Lee Lee's Oriental market here in Phoenix. I know that many of the ingredients can be found in the regular store, but they are more expensive and it is always a gamble. If you can find a specialized market I highly recommend trying one. Here's how it goes:

Ingredients:

Lentils (Also known as Dal):

• 1 cup masoor dal red lentils, picked through for stones (which I never actually do, but feel free)
• 2 cups water
• 1 onion, diced
• 4 cloves garlic, thinly sliced
• 1 (1/2-inch) piece ginger, peeled and minced
• 2 medium tomatoes, diced
• 1 serrano chile, sliced in 1/2, optional (I didn't use this)

Tempering oil (bagaar):

• 1/2 teaspoon cumin seeds (I didn't have these so I used a heaping 1/2 tsp of cumin powder)
• 1/2 teaspoon black mustard seeds
• Generous 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1 tablespoon vegetable oil
• *Because I didn't have cumin seeds I used a 1/2 tsp coriander seeds

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Step 1: Get your lentils out and rinse them in a strainer.

Step 2: In a medium to large saucepan combine the lentils, water, onions, garlic, ginger, and the chile if you want it.

Bring this concoction to a boil over medium-high heat and slap a lid on it. Lower the heat and let simmer 20-40 minutes. Yes, this is quite the time range. This just means start checking the lentils after 20 minutes.

You want the lentils to be tender, translucent, and almost falling apart.

Step 3: Remove from the heat and whisk the lentils to help them release their starchy goodness. This is also the time for you to add the slat to your liking.

Step 4: Measure all your spices for your oil because you will need them all ready right away.

Put the oil in a small skillet and heat up over medium high heat. When the oil is good and hot (looks like it is shimmering a little on the surface) add the seeds and spices. Be careful please because this can spit a little and oil burns can ruin the whole cooking experience. Below are videos of me adding the spices to the oil and the spices "blooming", or foaming. The spices will only stay in the oil 30 seconds.

Step 4: Add the oil/spice mixture to lentils and stir. Watch for more oil spits.

That's it!! Try this, it was easy and yummy. Christian also loved it.