Lentils with Scallions Recipe

Lentils with Scallions and Spices

In a saucepan, place:

1/2 cup oily lentils (or yellow lentils or mung beans)

1/2 cup water

Partially cover the beans and simmer about 20 minutes; the beans will only be cooked somewhat. Check on them now and then, and add a little more water if they are getting too dry. They should be soft on the outside but hard in the center. Set them aside in their water.

In another saucepan, heat:

1 Tablespoon vegetable oil

pinch hing

1/2 teaspoon cumin/mustard/sesame seed mixture

When the seeds pop, add:

1 cup chopped scallions

1 clove garlic, chopped

1 Tablespoon chopped onion

1 Tablespoon fresh coriander leaves (cilantro), chopped

3 Indian bay leaves, fresh if possible

1 teaspoon cumin/coriander powder

1 teaspoon salt

1/2 teaspoon garam masala

1/2 teaspoon turmeric

1/2 teaspoon Pav Bahji masala

1/4-1/2 teaspoon hot red pepper powder

Add the lentils and their water. Simmer covered or uncovered for about 10 minutes until the beans are tender, adding more water as needed to keep the mixture from sticking to the pan.

More Indian Vegetarian Dals & Legumes

• Black-Eyed Pea Curry Recipe - Seasoned Black-Eyed Peas With Onions and Tomato
• Chana Recipe - Seasoned Chickpeas with Onions and Tomato
• Hot Chana Recipe - Chickpeas With Very Hot Spices
• Lentils with Scallions Recipe - Lentils with Scallions and Spices