RECIPES - Pulses/Lentils
JEERA TADKA DHAL (Cumin Seed Tempered Dhal)
Prepare: Wash 1 cup masoor dhal (red lentils) till the water runs clear. Cook uncovered in about 3 cups of water, 1 teaspoon salt, ½ dessertspoon grated ginger, ½ dessertspoon (3 cloves) crushed garlic, 2 sliced green chillies (optional) for 20 minutes/till soft.
Sauté: Heat 2 tablespoons oil in a heavy bottomed pan. Then add 1 dessertspoon cumin seeds, fry on medium heat till the seeds turn dark brown and smell aromatic. Stir this oil into the cooked dhal.
Cook: Turn off the stove then stir in ½ teaspoon turmeric and 2 dessertspoons finely chopped coriander leaves.