Yellow Mung Lentils with Rice
Serves: 4 servings
Ingredients:
12
A delightful and aromatic dish of yellow mung lentils simmered with spices and served with rice.
Ingredients
| 1⁄2 | cup yellow mung lentils (easy to find in an Indian grocery shop) |
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| 1 | teaspoon Tumeric powder |
| 1 1⁄2 | cups Water |
| 1 | teaspoon Fresh ginger grated |
| 1 | piece Fresh ginger about an inch cut into slivers |
| 1 | tablespoon Vegetable oil |
| 1 | tablespoon Olive oil |
| 1 | teaspoon Brown mustard seeds |
| 1 | piece Green chili pepper with a slit on its side |
| 1 | teaspoon Salt |
| 1 | cup Cooked rice |
| 1 | handful Cilantro for garnish |
Instructions
| 1. | Begin by thoroughly washing the yellow mung lentils with about 3 changes of water. Transfer the lentils to a medium-sized pot. Stir in the tumeric powder and add water. Bring the mixture to a boil. Lower the heat to medium, and using a large spoon, remove any foam that may form on the surface of the pot. Incorporate the freshly grated ginger. Cover and let it simmer on low heat for approximately 10-15 minutes or until the lentils have softened. Once the lentils are tender, season with salt and remove from the heat. |
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| 2. | While the lentils are simmering, in a small skillet, combine the vegetable oil and olive oil over medium heat. Once the oil is hot, introduce the brown mustard seeds, green chili pepper with a slit, and slivers of ginger. Be cautious as these spices will only cook in the oil for about a minute. Ensure not to burn them. |
| 3. | Carefully transfer the simmered lentils from the pot into the skillet and let them simmer together for an additional 1-2 minutes. Turn off the heat, then transfer the lentils to a serving dish. Garnish with a handful of fresh cilantro before serving hot alongside cooked rice as a delightful component of a meal. |
Published on Jul 18, 2024 by Luminița