Masoor masala (spicy lentils) (recipe re-post)

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Masoor masala (spicy lentils)

 

1 cup whole brown lentils

4 cups water

salt, to taste

½ teaspoon ground turmeric

2 medium onions, chopped finely

2 cloves garlic, minced

2 tablespoons vegetable oil

tiny pinch crushed asafetida (optional)

1 teaspoon cumin seeds

1 teaspoon ground coriander seeds

¼ teaspoon cayenne pepper

1 large tomato, chopped

5 to 10 ounces frozen chopped spinach (defrosted)

 

wash the lentils, removing any broken pieces and

debris. place the lentils and the water in a large,

heavy-bottomed saucepan, and let soak for 1 hour. add

the salt and turmeric, and cook covered over low heat

until tender (about 30 minutes).

 

meanwhile, in a small heavy-bottomed skillet over

medium heat, warm the oil. add the asafetida (if

used) and cumin. when the spices darken (1 to 2

seconds), add the chopped onions and garlic and cook

until browned (8 to 10 minutes). add the coriander,

cayenne, and tomato; cook until the tomato is soft

(about 5 minutes).

 

when the lentils are cooked, add the onion-tomato

mixture and frozen spinach, stir, and cook for another

5 minutes (or until spinach is warm through).

 

recipe adapted from: from bengal to punjab by smita

chandra (the crossing press, 1991).

 

 

 

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