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Article: Red lentils with chilis, curry leaves and mustard seeds.(Recipe)(Brief article)
- Article from:
- Art Culinaire
- Article date:
- June 22, 2007
CopyrightCOPYRIGHT 2007 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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(Serves 4)
For the lentils:
1 cup red lentils
1/2 teaspoon turmeric
1 quart water
Salt to taste
For the oil:
1/2 cup canola oil
2 teaspoons black mustard seeds
1/2 teaspoon cumin seeds
3 dried red chilis
1 green chili, seeded and finely chopped
8 curry leaves, coarsely chopped
1 clove garlic, peeled and chopped
1/2 teaspoon cayenne pepper
1 tablespoon water
To serve:
3 tablespoons chopped cilantro leaves
Juice of 1 lime
For the lentils: saucepon, combine lentils, turmeric and water and bring to boil. Skim, reduce heat, cover and simmer until lentils are tender, about 15 minutes. Season with salt. Transfer 1/2 cup ...