Green Lentils With Garlic Onion Madhur Jaffrey Recipes

GREEN LENTILS WITH GARLIC & ONION (MADHUR JAFFREY)

Green Lentils With Garlic & Onion (Madhur Jaffrey) image

This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's "Indian Cooking". Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.

Provided by blucoat

Categories Lentil

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons vegetable oil or 4 tablespoons ghee
1/2 teaspoon whole cumin seed
4 garlic cloves, chopped
1 medium onion, chopped
1 cup whole green lentil, washed and drained
3 cups water
1 teaspoon salt
1/4 teaspoon cayenne

Steps:

Heat oil in a heavy pot over a medium flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic. Stir and fry until the garlic pieces turn a medium brown colour. Now put in the onion. Stir and fry until the onion pieces begin to turn brown at the edges. Put in the lentils and the water. Bring to the boil. Cover, turn heat to low and simmer for about an hour or until lentils are tender. (Nearly all of the liquid should have been absorbed, but watch that it doesn't turn completely solid.)
Add the salt and the cayenne. Stir to mix and simmer gently for another 5 minutes.

Nutrition Facts : Calories 306.5, Fat 14.2, SaturatedFat 1.9, Sodium 591.7, Carbohydrate 32.6, Fiber 15.2, Sugar 2.2, Protein 12.9

LENTILS WITH ONION AND GARLIC

Lentils With Onion and Garlic image

Make and share this Lentils With Onion and Garlic recipe from Food.com.

Provided by anne 2

Categories Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
1 medium onion, halved and sliced thinly
3 garlic cloves, chopped
1 whole dried red chili
1 cup green lentil, washed and picked over
2 1/2 cups water

Steps:

Heat oil in medium saute pan or saucepan over medium-high heat. Fry onion until crisp and reddish-brown, about 10 minutes, then drain on paper towels.
Put garlic and chile in saucepan and fry for 20 seconds or until just beginning to brown. Add lentils and water. Partially cover and cook for 30-35 minutes, or until lentils are soft.
Serve lentils with onions on top.
Note: I used 6 cloves of garlic and 2 chiles, and it still wasn't hot enough for my tastes.

Nutrition Facts : Calories 278.4, Fat 10.7, SaturatedFat 1.5, Sodium 8.3, Carbohydrate 33.4, Fiber 15.2, Sugar 2.8, Protein 13

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