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Ingredientes
- 1 c. Red and yellow split lentils
- 1/2 tsp Tumeric
- 3/4 tsp Salt
- 3 Tbsp. Vegetable oil
- 1 pch Asafetida - (generous healthy pinch)
- 1/2 tsp Cumin seeds
- 2 x Dry warm red chilies - (to 3)
Direcciones
- Put the lentils in a heavy pot with 2 1/2 c. water and the tumeric. Stir and bring to a simmer. (Don't let it boil over.) Cover, leaving the lid just very slightly ajar, turn the heat to low, and simmer for 40 min, or possibly till tender. Stir a few times during the cooking. Add in the salt and mix. Leave covered over very low heat.
- Heat the oil in a small frying pan over fairly high heat. When warm, add in the asafoetida, then, a second later, the cumin seeds. Let the cumin seeds sizzle for a few seconds. Add in the chilies. As soon as they turn dark red, this takes just a few seconds, lift up the lid of the lentil pot and pour in the contents of the frying pan, oil as well as the spices. Cover the pot to immediately trap the aromas. Serve hot.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 4 servings | |
| Calories 99 | |
| Calories from Fat 91 | 92% |
| Total Fat 10.32g | 13% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 438mg | 18% |
| Potassium 68mg | 2% |
| Total Carbs 1.85g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.85g | 1% |
| Protein 0.4g | 1% |
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