Friday, March 03, 2006

Red Lentils with Cumin and Scallions, p 68

Red Lentils with Cumin and Scallions, p 68
Tarka Masoor Dal
North India
Prep Time: 10 minutes
Cook Time: 2-3 minutes at high pressure in pc (plus time to get up to pressure) or about one hour in pot
WW Pts (assuming 5 svgs): 3
2 pans, but super easy

Yum! I forgot how good this simple recipe is until I mentioned it in the recommendeations post. Okay, actually I didn't forget, I wanted to make it yesterday to go w/the potatoes, carrots & peas, but I didn't feel like sorting through the lentils.
If anyone knows how to do that without having little red lentils all over the floor, please let me know.
Other than the cleanup, this is an easy recipe and one day, I hope I can make it intuitively, without referencing the book, but until then, I adhere to the "if you got it, use it" philosophy of cookbook cooking.

I pretty much make this according to spec, but I replace the ghee with canola oil and a bit of XVOO. Those are the only oils in my pantry, but there may be a better vegan substitute for ghee.

cumin seeds and scallions still sizzling, just before the tarka is addded to the lentils

3 comments:

michelleknits said...

mmm, this sounds good, but I don't have scallions (which seems like a big part). I'm going to make the red lentils with zucchini (minus the bay leaves, onion -- i often leave it out of things, and the garlic -- i'm out). I'll prob. sub in a couple of things, and I'll let you know how it goes! I might make the suggested carrot raita too, since I have some soy yogurt in the fridge...

Stacey said...

Yeah, the scallions are huge for this, but the zucchini one is really good, too. I've never made any of the raitas because my husband is very anti-yogurt.
I like Wildwood soy yogurt, is that what you use or is there another one that is good for tanginess>

michelleknits said...

I made the red lentils and zucchini with carrot raita and a side of brown basmati -- yum! I used the wildwood yogurt for the first time. I also have some wholesoy, and once I tasted the wildwood, I knew that was the one for savory dishes. The wholesoy is so sweet -- good for a muffin or a cupcake recipe but not this. My first raita ever -- vegan or non!