All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Orange lentil daal

A quick Indian bean dish with fast-cooking orange lentil.

100 cc orange lentils
500-600 cc water
1/4 onion
2 tbsp crushed/pureed tomato (1/4 fresh tomato)
1 clove garlic
1/2 jalapeno pepper
1/4 tsp salt

1/2 tsp turmeric
1 dried red pepper
1 bay leaf
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 coriander powder
1/2 tsp cumin powder

Finely chop onions, garlic and tomato (if fresh).


Rinse orange lentils, put in a pot, add water, and cook.
Skim foam that appears on surface.


When somewhat tender, add turmeric and jalapeno pepper, and stir.
Cool until lentils are soft.


In a separate pan, heat 1-2 tbsp of oil, put bay leaf and red pepper.


When bay leaf and red pepper have browned, add cumin seeds and mustard seeds.

When the spice seeds start to pop, add onion and garlic, and saute until onion becomes translucent.

Add coriander powder and cumin powder, and saute.

Add tomato, and saute well.


Put lentils into the tomato base.

Add salt (to taste)

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