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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.
Category Dals & Legumes
Servings Makes 1 1/2 - 2 cups Serving Size 2 TBS
Calories 26 Protein g
Fat 0.9 g Carbohydrates3 g

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