Red Split lentils are one of the essential ingredients in Nepalese gastronomy, sometimes we just boil with a pinch of salt or cook like I do in this recipe and it becomes so delicious. We eat as a side on our Thali which brings rice, curries, pickles and more. This dish is so easy to make and so delicious. I hope you give it a try.
Cooking time 25 minutes
200 gr cleaned & washed Red Split Lentils 1 Bay Leaf 1 Star Anise 1/2 inch peeled Ginger 1/4 tsp Turmeric powder 1/2 tsp Salt or to your taste
1 & 1/2 tbsp Ghee (clarified Butter) or Oil 1/4 tsp Cumin seeds A pinch or 2 Turmeric powder 1 & 1/2 medium size Tomatoes Salt to your taste 2 dried whole Chilies 2 cloves Garlic A few stems of Spring Coriander 1 medium size Onion
How to make
First prepare all the ingredients above.
Clean 1 cup or 200gr of Lentils and put them in a big size bowl and rinse a few times with the cold water. When you see the lentils are clean pour water into the bowl at almost an inch above on the Lentils. Let it soak for around 30 minutes
After 30 minutes we see the Lentils are increased to double the size. Drain the water from it and let's boil it. To boil it see the ingredients above.
Put all these ingredients into a pressure cooker. First in the Lentils, the water I use the same 6 cups that I used to measured the Lentils. Add in the Bay Leaf, Star Anise for the aroma, Ginger piece, a quarter tsp of turmeric powder and half tsp of salt. Now close the lid of your pressure cooker, make sure the lid is tide.
Next bring it on the gas, heat on in high flame. Let it heat for around 5 minutes or until you hear the first whistle from it. After you hear the whistle, turn the heat down to medium then cook it for around 10 minutes. After 10 minutes turn off the heat and let the pressure cooker cool down.
Meanwhile prepare the seasoning for it. To season it see the ingredients above.
Dice the medium size onion in small cubes and the tomatoes too. Mince the garlic and chop the spring coriander finely.
Next check the Lentils in the pressure cooker. Careful when you open the pressure cooker, if there is still any air left inside so make sure there is no air inside.
After open it you will see the Lentils are nicely cooked, remove the Anise, bay leaf and ginger. Give a little mix and keep aside.
Next heat a pan in medium flame. Add in the 1 & ½ tbsp Ghee in English is clarified butter, I made it this one if you want to make it your own then check my videos of how to make the clarified Butter. Instead of it you can use butter or your preferable oil.
Let it melt and add in the quarter tsp Cumin seeds. Let it infuse the flavour and when it looks brown add in the minced garlic and the chilies. Mix it for 10 seconds. Next add in the diced Onion, mix it and fry it around 1 to 2 minutes or until it seems loosen. After we see all Onions are loosen than add in the diced tomatoes and mix it very well.
Cover it and cook it for around 5 minutes or all seems soft, meanwhile you can check and mix it to cook evenly.
After 5 minutes lid off and mix it and if there is still chunks than you can mash with the back of your ladle.
After the Tomatoes seems soft, add in the boiled Lentils, mix it very well with the tomato sauce, you can use the back of your ladle here if you want more creamy. Bring it to boil.
Then continue to boil for around 5 minutes to absorb all those lovely flavors, the aroma and also to get the consistency that we want.
After 5 minutes boiling it looks thicker and creamier, If you like it thicker than boil it a couple minutes more. Now taste it if you need more salt or not. Remember we add it in while we boiled it so you can use salt to your taste, mix and taste again if everything is ok then add in the chopped coriander, mix it, looks beautiful!
Now we are done. Let´s put it into the serving bowl and garnish with a little bit of Ghee if you like, fresh Ginger strips, diced Tomatoes and a bit of chopped Coriander. Looks so beautiful with the full of amazing aroma, mix everything and bon appetit....