We made this recipe from Shubhra Ramineni’s Healthy Indian Vegetarian Cooking, and it was surprisingly delicious. First, pick through 1/2 cup split red lentils to remove grit, then place in a small bowl and rinse the lentils with cold water (filling and carefully draining 3 times). Second, place the lentils, 2 1/4 cup water, 1 small roma tomato (halved or quartered), 1/4 tsp turmeric, 1/4 tsp cayenne, and 1/2 tsp salt in a small pot. Stir, then bring to a rolling boil over high heat. Once boiling, stir and reduce heat to medium for 10 mins, lightly mashing the tomato. Third, reduce heat to low and cover the pot. Simmer until lentils are completely soft (about 5 mins). Turn off the heat. Fourth, heat 1.5 Tbsp vegetable oil in a small skillet over medium heat, then add 1 shallot (minced) and 1/4 tsp cumin seeds. Saute until shallot is browned (about 5 mins). Then, add the shallot-cumin seed mixture and 1 Tbsp unsalted butter to the pot containing the lentils. Stir until the butter melts. Stir in about 1 Tbsp chopped cilantro, and it’s ready to serve. (Aug. 2022)
Note: As depicted in the photo, we often stir in a handful of fresh baby spinach to the lentil mixture prior to adding the shallot-cumin seed mixture and butter.
Cooking Adventures 