Lentils are a used in almost all parts of India. Each province and city makes them differently. Being Punjabi, we love lentils with rice. It’s a Punjabi tradition! Cut up some red onions and serve with the rice and lentils and you’ve got an amazing meal to make any Punjabi smile and here I’m sharing my family recipe with you.
Here’s what you need:
1 cup green lentils
6 cups water
1 tbsp turmeric powder
1 tbsp chilli powder
1 tbsp curry powder
1 tbsp jeera (cumin seeds)
1 tbsp hing
2-3 tbsp ginger
1 green chili chopped
1 onion chopped
Here’s what you do:
- Boil water and lentils until lentils are completely soft and mushy. You may need to add more water as the lentils boil down. This can take 30-45 minutes on high heat. Do not remove lentils and water from heat, just lower the heat as much as possible.
- Once your lentils are boiled to softness, in a fry-pan you’re going to add oil and hing and cook until sizzling. Add in jeera and cook until brown.
- Add your onions and ginger and cook until onions are browned. Add green chilli and cook for a couple of minutes.
- Next add your dry spices, red pepper, turmeric, curry powder and salt and cook for 10 minutes on medium heat.
- Now, turn up the heat on the lentils and once they begin boiling, add the ginger/onion masala to the boiling lentils. Be careful because they will sizzle and splatter. Let the lentils and mixture cook for at least 10-15 minutes or until everything is nicely mixed in together.
- Serve with basmati rice and fresh onions.