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Cooked by: Chef / Last Modified: 1/30/2008 / Base: Vegetables / Course: side dish / Number of Servings: 4 |
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Directions: Put the oil in a pressure cooler and set over medium-high heat. When the
oil is hot, put in the cumin and mustard seeds. As soon as the mustard
seeds begin to pop, this takes just a few seconds, put in the asafetida and
the red chilies. Stir once. Put in the onion, garlic, and tomato. Stir for
about 2 minutes or until the onion browns a bit. Now put in the lentils,
3 1/2 cups water, salt, ground coriander, cilantro, and mint. Stir and bring to a
simmer. Cover, turn the heat to high, and bring up to pressure. Turn the heat
down low and cool at full pressure for 15 minutes. Take off the heat and
reduce the pressure with cool water. Stir and serve.
| Ingredients:
3 Tablespoon(s) Vegetable oil
1/2 Teaspoon(s) Cumin seeds
1/2 Teaspoon(s) Black mustard seeds
1 Pinch(s) Ground asafetida, optional
3 Dried, hot red chilies
1 small Onion, peeled and cut
2 Centiliter(s) Garlic, peeled and chopped
1 medium Sized tomato, chopped
1 Cup(s) Whole green lentils
3/4 Teaspoon(s) Salt
1 Teaspoon(s) Ground coriander
1/2 Cup(s) Chopped fresh cilantro
1/2 Cup(s) Chopped fresh mint |
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