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Yellow lentils
Serves 4 Starters and mains
Ingredients
- 120g yellow moong lentils (split yellow mung beans)
- 1tsp ground turmeric
- 1tbsp ghee or vegetable oil
- 1 dried red chilli
- 1tsp cumin seeds
- a pinch of asafoetida
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1cm piece fresh ginger, peeled and finely chopped
- 1tsp chopped fresh coriander leaves and stalks
- juice of ½ lemon
Method
Wash the lentils in cold running water and drain well. Place them in a pan with 750ml water, turmeric and 1½tsp salt. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the lentils are tender and disintegrating.
Heat the ghee or oil in a heavybased pan to smoking point and add chilli, cumin seeds and asafoetida. When they crackle, add the garlic and stir until it turns golden, then add the onion and cook on a medium heat for 4-6 minutes until it is translucent. Add the tomato and cook for 3 minutes, until it has softened, then pour in the cooked lentils. Stir in the ginger and coriander and bring to the boil. Adjust the seasoning, if necessary, and finish with the lemon juice.
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