Indian Lentils
A recipe for tender and flavorful lentils. The lentils are spicy, slightly tangy, and a touch of sweetness is added by the dates. I really enjoyed this dish. It goes well with a tomato salad with mint and lemon. Additionally, it is a fasting dish suitable for those observing fasts.
Lentils
1 cup
Onion, chopped
1 pc
Garlic, minced
1 clove
Dates, pitted and chopped
1/2 cup
Sunflower oil
2 tbsp
Curry powder
1 tsp
Oranges
1 pc (juice)
Vinegar
2 tbsp (white wine)
Vegetable broth
1 cup
Salt
to taste
Cayenne pepper
1/5 tsp (ground red)
To prepare Indian lentils, rinse the lentils in a sieve and boil in boiling water for 3 minutes. Then drain in a colander, rinse with cold water, and let drain.
Finely chop the onion and garlic.
Remove the pits from the dates and also chop finely.
Heat sunflower oil in a pan and lightly sauté the onion and garlic. Then add curry powder, orange juice, vinegar, and vegetable broth.
Lastly, add the lentils and dates. Stir and simmer over low heat with a lid on until cooked (10-15 mins). Season with salt and pepper to taste.
The lentils should be soft but not mushy.
Serve Indian lentils warm on a large dish or individually with a side salad.
© Наталья Лиханова
(4/5)
