This is an easy and rewarding recipe for a spicy and flavorful Indian dish of lentil stew! Serve on its own or with basmati rice.

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Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
60 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

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

236 calories; protein 13.3g; carbohydrates 35.6g; fat 5.1g; cholesterol 11mg; sodium 744mg. Full Nutrition
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