Masoor Lentils: Indian Flavored and Cooked Stove-Top
Lentils: Simmered With Indian Spices
Why do Indians eat so many lentils? Why do vegetarians eat so many lentils? What is so great about lentils?
easy to prepare
high in fiber
high in protein
help prevent heart disease when eaten regularly
high in magnesium and iron
gives you energy for work outs, busy days, any days!
helps stabilize blood sugar, doesn’t cause glucose spikes after eating
Lentils are delicious!
Masoor Lentils cooked without needing pressure cooker!
First the lentils are soaked and then combined with vibrant, flavorful Indian spices to yield a hearty, wholesome lentil dish you can make any night of the week and freeze the leftovers for busy nights or lunchboxes.
This lentil dish is a staple in many Indian homes and something we enjoy making every week. We have shared this recipe with many friends and family. In this vegetarian family, we regularly enjoy different forms of beans and legumes including one of our other favorite recipes for Daal Tadka.
Pair this with Basmati Rice or Indian breads. Not familiar with Basmati Rice? Just follow my instructions for Perfect Basmati Rice that you can cook while these lentils simmer and dinner is ready! Enjoy!
Masoor Lentils: Indian Stove-Top
Lentils simmered stove-top in Indian spices. Wholesome, nutritious, vegan, gluten free, easy, lots of clean vegetarian protein.
1-2tspRed Chili Pepper Powderto taste, careful!, this determines the spice level
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Combine red and green lentils in a large bowl (ok to use one color or the other if that is what you have, just be sure they are whole and not split lentils), add enough water to bowl to cover lentils, and soak for one hour. After one hour rinse lentils in strainer and set aside.
Heat oil in a pot over medium-high heat and once hot add mustard seeds and cumin seeds until the mustard seeds begin to sizzle and 'pop'
Add onion and stir. Sprinkle onion with one tsp salt to prevent burning and cook for 5 minutes or until onions are translucent. Do not brown or burn the onions. Add 1/4 to 1/2 cup water during the 5 minutes to prevent sticking and burning, stir frequently.
Add rinsed and soaked lentils, stir
Add turmeric, red pepper powder, garlic, and other tsp of salt, stir until combined
Add water, bring to boil, cover and cook for 30 minutes. Remove cover and stir every 5 minutes
After 30 minutes, test salt and spice level. Add more salt if you desire for more salty flavor and more red pepper for more spice. Once adjusted, add tomato, cover, and let stand 5 minutes before serving.
Serve with Basmati Rice or Naan or Roti. Garnish with fresh cilantro leaves. Refrigerate in airtight glass container for 7 days or divide leftovers into single serve glass containers and freeze for lunchboxes and busy nights.