Saibhajispinach With Lentil A Classic Indiansindhi Dish Recipes

SPICY INDIAN LENTIL STEW (DAAL)

Steps:

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

LENTIL RICE DISH (MUJADARAH ARABIC DISH)

Steps:

• Saute Onions with olive oil(stirring occasionally) until golden brown. Reserve 4 tablespoons of browned onions for garnish.
• Place lentils,water,salt,and black pepper in different saucepan and cook over medium heat for about 20 minutes or until lentils are tender.
• Add to lentils the uncooked rice,browned onions and cumin and mix. Cover and simmer for another 15 minutes or until water is absorbed and rice is tender.
• Place Lentils Rice dish(mujadarah)in serving dish and garnish with 4 tablespoons of browned onions.
• Mujadarah is best when served with Tomato salad. See my recipe for Tomato salad.