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Receta Green Lentil "Moong" Curry
by John Spottiswood

Green Lentil "Moong" Curry

I've made this with green lentils and also with a mix of brown and yellow lentils. It doesn't really matter. They all taste awesome! Healthy and delicious as a side or main dish.

Calificación: 4.4/5
Avg. 4.4/5 7 votos
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 2 cups whole green, brown or yellow lentils (or a mix)
  • 5 pints water
  • 3/4 tsp ground turmeric
  • 2 tsp ground cumin
  • 4 tomatoes, chopped (or 2 15.5oz cans chopped tomatoes)
  • 2 tbsp butter
  • 1 1/2 tsp salt
  • 1 1/2 tsp whole cumin seeds
  • 1 tsp red chile flakes or 2 dried whole red chiles
  • 2 bay leaves
  • 2 inches cinnamon stick
  • 8 cardamom seeds (optional)

Direcciones

  1. Rinse the lentils, add the water, and bring to a boil in a large sauce pan. (optional: roast the dry lentils in the pan over high heat, stirring constantly until light brown about 2-3 minutes, before rinsing).
  2. Lower heat and add the turmeric, cumin, tomatoes and salt, partially cover, and simmer for about 70 minutes. Check periodically and add more water if lentils get dry.
  3. In a small pan, heat the butter and add the cumin seeds, chiles, bay leaves, cinnamon stick and cardamom seeds and let them sizzle for 1 minute. Add to the lentils, stir, and let sit for about 5 minutes before serving with basmati or brown basmati rice.