Indian Vegetarian Feast by Anjum Anand ($24.95, Sterling Epicure, 2012)
- 2/3 c yellow lentils (mung dal), washed
- 1/3 c red lentils (masoor dal), washed
- 1/2 onion, minced
- 1/3 oz fresh ginger, minced
- 2 garlic cloves, minced
- 4 green chilies, whole but pierced with the tip of a knife
- 2 tomatoes, chopped
- 1/2 tsp turmeric
- Salt, to taste
- 2 Tbsp ghee or unsalted butter
- 2 rounded tsp cumin seeds
- 1/8 tsp, or a small pinch, asafetida*
- 1/2 tsp garam masala
- 3/4 tsp ground coriander
- Handful of chopped cilantro leaves
- Place both types of lentils in a bowl and wash in several changes of water, until water runs clear. Now place them in a large pan with water to cover by 2 inches and bring to a boil. Skim surface of any scum.
- Add onion, ginger, garlic, chilies, tomatoes, turmeric, and salt.
- Return to a boil, reduce heat, and simmer, partially covered, until lentils are cooked and curry starts to look homogenous, around 40 minutes.
- Heat ghee in a very small pan and let it pool on one side. Add cumin seeds and asafetida. Once seeds darken, add garam masala and coriander and take off heat. Pour mixture into lentils, add chopped cilantro, and serve.
*Asafetida is a flavoring with a strong, garlicky smell. It’s used in many Indian dishes and can be found in powdered or lump form in Indian markets. It should be used in very small quantities.
Per serving: 259 Calories, 14 g Protein, 38 g Carbohydrates, 6 g Fiber, 7 g Total fat (4 g sat, 2 g mono, 1 g poly), 34 mg Sodium; Vitamin C, Manganese, Folate, Copper, Iron, Vitamin B1 (thiamine), B6, K, Magnesium, Phosphorus, Potassium, Zinc