– wash and soak the lentils for 15ish minutes. – add 800ml water and soaked lentils to a pot. Use a pressure cooker/instant pot preferably. – add salt to taste and a green chilli. – cook for 10 minutes on medium heat in instant pot, or 20 minutes in an open pan.
Tadka/tempering:
– heat 1 teaspoon oil/ghee and take it off the heat. Perform the next steps in quick succession. – add 1/2 teaspoon cumin seeds to hot oil – add 1/4 teaspoon mustard seeds – add chopped curry leaves – add 1/2 teaspoon turmeric powder – keep stirring to ensure it doesn’t burn. – immediately add to cooked lentils and stir.
At this stage, add hot water to the lentils if it’s too thick.
Rice (100g) – cook as you like
Onions – thinly slice, add salt and squeeze lemon juice.
I ate this with a bit of Kimchi but traditionally, a lot of people pair this with mango pickle.
It’s my goto comfort food, and it even prepares fast: 15 minutes of active cooking, and 15 minutes of soaking.
2 Comments
Recipe:
Red football lentils (200g)
– wash and soak the lentils for 15ish minutes.
– add 800ml water and soaked lentils to a pot. Use a pressure cooker/instant pot preferably.
– add salt to taste and a green chilli.
– cook for 10 minutes on medium heat in instant pot, or 20 minutes in an open pan.
Tadka/tempering:
– heat 1 teaspoon oil/ghee and take it off the heat. Perform the next steps in quick succession.
– add 1/2 teaspoon cumin seeds to hot oil
– add 1/4 teaspoon mustard seeds
– add chopped curry leaves
– add 1/2 teaspoon turmeric powder
– keep stirring to ensure it doesn’t burn.
– immediately add to cooked lentils and stir.
At this stage, add hot water to the lentils if it’s too thick.
Rice (100g) – cook as you like
Onions – thinly slice, add salt and squeeze lemon juice.
I ate this with a bit of Kimchi but traditionally, a lot of people pair this with mango pickle.
It’s my goto comfort food, and it even prepares fast: 15 minutes of active cooking, and 15 minutes of soaking.
Looks great