This is a simple and satisfying recipe for a hot and tasty lentil stew from India! Serve with basmati rice or by itself.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup dry yellow lentils
- ¼ cup dry red lentils
- ¼ cup split mung beans
- 5 cups water
- 1 ¼ teaspoons salt
- 1 teaspoon ground turmeric
- 4 teaspoons ghee (clarified butter), divided
- 1 teaspoon cumin seeds
- 1 medium onion, thinly sliced
- 2 green chile peppers, chopped
- 2 teaspoons grated fresh ginger
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon cayenne pepper
- 1 tablespoon lemon juice
Instructions
- Rinse the yellow lentils, red lentils, and mung beans and put them in a medium saucepan with 5 cups water, salt, turmeric, and 1 teaspoon ghee. Bring to a boil. Reduce heat and simmer until lentils are easily mashed, about 30 minutes.
- Heat remaining ghee in a frying pan over medium heat. Add cumin seeds and cook until they sputter. Add onion, chile peppers, and ginger; stir-fry until onions are soft, 5 to 7 minutes. Remove from heat and add cilantro and cayenne. Transfer mixture to lentils.
- Let mixture simmer for 3 minutes. Remove from heat and stir in lemon juice.
- Any type of spicy pepper can be used in place of the chiles. For a milder dish, adjust or leave out the chiles and cayenne.
- This recipe is quite forgiving, and you can substitute types of lentils or spices according to what you have on hand. You can use oil instead of ghee.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 14 g |
| Protein | 13 g |
| Saturated Fat | 3 g |
| Sodium | 744 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |