THE CUMIN-SCORCHED LEGUMES

(Our Play on Dal Kabila / Spiced Mixed Lentils)

THE CUMIN-SCORCHED LEGUMES

Ingredients: 200g Mixed lentils (Yellow and Red split), 1 Large onion (finely diced), 1 tbsp Ginger-garlic paste, 1 tsp Turmeric, 1 tsp Cumin seeds, 1 tsp Garam masala, 2 tbsp Ghee, 2 Dried red chilies...

Ingredients

  • 200g Mixed lentils (Yellow and Red split)
  • 1 Large onion (finely diced)
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Turmeric
  • 1 tsp Cumin seeds
  • 1 tsp Garam masala
  • 2 tbsp Ghee
  • 2 Dried red chilies

Cooking Method

  1. The Boil Simmer lentils with turmeric and salt until they break down into a thick, golden pulse.
  2. The Architect Sauté onions in ghee until deep caramel brown.
  3. The Bloom Add spices and a 30ml splash of water to form a dark, aromatic masala paste.
  4. The Tarka In a separate pan, sizzle cumin and chilies in ghee until they pop.
  5. The Marriage Pour the hot tarka over the dal; serve immediately while sizzling.

Cuisine: Indian

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