Red Lentils with Fragrant Spiced Butter Tadka
Yield
6 servingsPrep
5 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils, red (masoor dal)
|
|
| 4 | ounces |
ghee (clarified butter)
|
|
| 1 | tablespoon |
cumin seeds
|
|
| 8 | ounces |
onions
finely chopped |
|
| 2 | each |
garlic cloves
finely sliced |
|
| 2 | medium |
bay leaves
|
*
|
| 1 ¼ | teaspoon |
cayenne pepper
|
|
| 2 | tablespoons |
cilantro
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils, red (masoor dal)
|
|
| 115.6 | ml/g |
ghee (clarified butter)
|
|
| 15 | ml |
cumin seeds
|
|
| 231.2 | ml/g |
onions
finely chopped |
|
| 2 | each |
garlic cloves
finely sliced |
|
| 2 | medium |
bay leaves
|
*
|
| 6.3 | ml |
cayenne pepper
|
|
| 3E+1 | ml |
cilantro
minced |
|
Directions
Boil some lentils until they are a smooth puree.
Heat ghee in pan or pot over a low heat.
When hot add cumin seeds. Fry until they darken slightly - do not let them burn; if they do throw away and start again, it can't be rescued! Add onions, garlic and bay leaves and fry gently for about 20 minutes stirring occasion ally.
Stir in cayenne pepper and cilantro. Pour over lentils and serve.
