• 1 cup (180 g) Lentil Rouges ou la moitié de chacune des lentilles rouges ( masoor dal et petites lentilles jaunes (mung dal), ou une t asse de pois cajan cassés (Toor dal)
  • 3 à 3.5 cups (< span class="wprm-recipe -ingredients-quantity">705 to 820 ml) d ‘eau
  • 1 pouce gingembre haché
  • < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-1">< span class="wprm-recipe-ingredients-quantity">1 /2 TL (0.5 càc) curcuma
  • 3/4 càc (0.75 cc) sel ou au goût
  • Preparation

  • Cook the lentils in a saucepan or pressure cooker (Instant Pot) until cooked to your liking. Casserole – 20-25 minutes for red lentils and 30-40 minutes for peas or chickpeas. Let the lentils continue to simmer over low heat while you temper. Stir in the ginger, turmeric, and salt.
  • Pressure Cooker/Instant Pot: Manually for 1 to 2 minutes. Natural release.
  • Make the quench: Heat the oil in a pan over medium-high heat. When hot, add the cumin and mustard seeds and let them start changing color. Add bay leaves and cloves and cook until fragrant.
  • Add Safetida and mix. Add onion, garlic, chili and sauté until translucent.
  • Add this tempering with simmering lentils. Add garam masala, amchur and cayenne and vegan butter.
  • Salt and heat to taste and adjust. Add cayenne pepper or lemon juice if needed. Stir in chopped tomatoes or chopped baby spinach at this point. Add coriander and mix. Serve hot as a soup or with rice and roasted vegetables.
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