Spicy Indian Lentil Stew (Daal)

Name: Spicy Indian Lentil Stew (Daal)
Cuisine: Asian

Features:

Cuisine:

Asian

Directions

Ingredients :

½ cup dry yellow lentils

¼ cup dry red lentils

¼ cup split mung beans

5 cups water

1 ¼ teaspoons salt

1 teaspoon ground turmeric

4 teaspoons ghee (clarified butter), divided

1 teaspoon cumin seeds

1 medium onion, thinly sliced

2 peppers green chile peppers, chopped

2 teaspoons grated fresh ginger

2 tablespoons chopped fresh cilantro

½ teaspoon cayenne pepper

1 tablespoon lemon juice

Methods :

Step 1

Rinse the yellow lentils, red lentils, and mung beans and put them in a medium saucepan with 5 cups water, salt, turmeric, and 1 teaspoon ghee. Bring to a boil. Reduce heat and simmer until lentils are easily mashed, about 30 minutes.

Step 2

Heat remaining ghee in a frying pan over medium heat. Add cumin seeds and cook until they sputter. Add onion, chile peppers, and ginger; stir-fry until onions are soft, 5 to 7 minutes. Remove from heat and add cilantro and cayenne. Transfer mixture to lentils.

Step 3

Let mixture simmer for 3 minutes. Remove from heat and stir in lemon juice.