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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 3 |
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This recipe I learned from my husband who is from Bangladesh. It is very tasty Ingredients:
1 cup rinsed masoor dal (red split lentils) |
1 tablespoon pearl barley (optional) |
1 teaspoon vegetable oil |
4 cups water |
1/2 teaspoon turmeric |
1/2 knorr chicken bouillon cube |
1 fresh bay leaf |
2 curry leaves (optional) |
salt |
1 clove garlic |
1/2 onion |
4 red chilies |
1 thai green chili |
5 cherry tomatoes |
1 cup fresh cilantro (coriander leaves) |
Directions:
1. Rinse and drain lentils, then mix in one tsp oil to prevent sticking.
2. Put lentils and barley in pot with 4 cups water, turmeric, 1 red chili, bay leaf, curry leaves, 1/2 of the garlic clove (sliced), salt, bouillion cube, and the thai chili (long sliced).
3. Thinly slice the onion (long skinny slices), and then chop one half of that and add it to the lentils.
4. Cook lentils on medium heat until soft-if water starts to dry up, add more.
5. Stir occasionally.
6. If foam collects on top, skim off and discard foam.
7. In a frying pan, fry the other half of the finely sliced onion, the other half of the garlic clove, and the rest of the red chilies until golden brown (okay if a little black)-drain oil and press on paper napkin.
8. Quarter the cherry tomatoes and remove stems from cilantro.
9. When lentils are through and there is a little water left on top, add fried onions/garlic/chilies, and tomatoes and fresh cilantro.
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