RECIPE: Red Lentils with Ginger and Mustard Seeds

[Guest guest]

This is dish is one my husband likes to make - he says all that butter makes

him feel naughty! You can change the butter for oil, although purists will say

that it won't be the same, or you can omit the last part of the recipe, and even

I

will say that it won't be the same! My advice? If you're worried about excess

fat

in your diet, save this version of dhal for the special occasions ;=) There are

no chilies in this; the dish gets its bite from the ginger and mustard seeds.

 

RED LENTILS WITH GINGER AND MUSTARD SEEDS

 

3 Tbsp clarified butter or ghee

1 large onion, finely chopped

3 or 4 cloves of garlic, finely chopped

2 Tbsp ginger root, grated

3 cups vegetable stock

2 cups red lentils (picked over and washed)

2 Tbsp brown mustard seeds

salt and pepper to taste

 

Heat half the butter in a pan, saute onions with salt until golden over medium

heat, add garlic and ginger and cook for another 3 minutes (being careful not

to let the garlic burn). Add the lentils and stock, bring to a boil, reduce to

simmer, cover and cook for 20 minutes.

 

Heat the remaining butter in a small pan, add the mustard seeds and when

they begin to pop remove from heat and stir into the lentils. Serve immediately

with curries, etc.

 

Best,

gf

 

I am posting this recipe to the Files now.