Rating
0
Average: 0 (0 votes)
Active time
10 minutes
Total time
40 minutes, plus soaking time
Yield
8 servings
Serving Size
1/8 of recipe, about 1/2 cup
Nutritioni
Ingredients

¾ cup pink lentils

3 cups water

1 tablespoon ginger, grated

½ teaspoon turmeric

¾ teaspoon salt

1 cup tomatoes, finely chopped

2 teaspoons lemon juice

Seasoning (Chaunk):

2 teaspoons vegetable oil

⅛ teaspoon asafetida powder

½ teaspoon cumin seeds

1 teaspoon ground coriander

½ teaspoon cayenne pepper, to taste

Instructions
  1. Wash the lentils in 3 to 4 changes of water. Soak for 1 hour, or longer. (The soaking step can be skipped if you do not have enough time, but soaking will help reduce the time it takes to cook the lentils). Drain the lentils after soaking.
  2. In a medium saucepan, add the washed lentils, tomatoes, water, ginger, turmeric, and salt. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, until the lentils are completely soft.
  3. Prepare the seasoning: in a small frying pan, heat the oil on medium-high heat. Add the asafetida and cumin seeds. Cook for a few seconds until the cumin seeds are golden brown. Remove from the heat, and add the ground coriander and cayenne pepper.
  4. Add this seasoning to the cooked lentil mixture. Stir in the lemon juice, and transfer to a serving bowl. Serve hot.

*Note: To cook in a pressure cooker: Wash lentils as in step 1. With the pressure cooker, there is no need to soak the lentils. In a pressure cooker, add the washed lentils, 2 cups water, ginger, turmeric, and salt. Cover with a pressure cooker lid and put the pressure weight in place. Give pressure for 2 minutes, then remove from heat. Cool the cooker to release the pressure. Open the lid carefully. Follow steps 2 to 4 as above. 

Recipe by Madhu Gadia, MS, RD; www.CuisineOfIndia.com

Nutrition

Calories: 80
Total Fat: 1.5g
Saturated Fat: 0g
Sodium: 220mg
Carbohydrate: 13g
Fiber: 2g
Total Sugar: 1g
Added Sugar: 0g
Protein: 5g

Yield: 8 servings

Serving Size: 1/8 of recipe, about 1/2 cup


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