Sunday, July 26, 2015
Brown Lentils with Black Cardamom
Brown Lentils / Kala Masoor Dal - 1 cup
Water - 2 1/2 cups
White Onion - 1/3 cup, finely chopped
Cumin Seeds / Jeera - 1/2 tsp
Green Chili - a couple, finely chopped
Bay Leaf - 2
Ginger - 1 inch, grated
Black Cardamom - 2 pods, using a mortar and pestle roughly crush the seeds
Turmeric - 1/4 tsp
Oil - 2 tsp
Ghee - 2 tsp
Cilantro, lemon juice and sliced red onion for serving
In a small pressure cooker, heat the oil and ghee together. Add cumin seeds, bay leaf, grated ginger, green chili and crushed cardamom seeds.
Then add the chopped onion and cook till soft.
Add the washed lentils and some salt and turmeric powder. Mix well. You can add a little sprinkle of cumin powder if desired, but not necessary. Then add the water, close cooker and cook over low heat for 2 full pressure whistles.
Alternatively, if the lentil is already cooked beforehand, just add it to the spices and the sautéed onion, add a cup of water and bring it to boil for a few minutes.
Sprinkle with chopped cilantro, add a dash of lemon juice and serve hot with sliced red onion.