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Categories:
dried lentils water unsalted butter yellow onion cumin seeds mustard seeds ginger Serrano chiles tomato curry powder salt heavy cream cilantro
Viewed: 78 - Published at: 5 years agoIngredients
- 1 cup dried lentils
- 4 to 5 cups water
- 1 tablespoon unsalted butter
- 1/2 yellow onion, chopped
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 1/2-inch piece fresh ginger, peeled and grated
- 1 or 2 serrano chiles, seeded, deveined, and cut into julienne
- 1 large tomato, chopped
- Pinch of curry powder
- Salt to taste
- 1/2 cup half-and-half or heavy cream
- Several sprigs fresh cilantro, for garnish
Method
- Thoroughly rinse the lentils, being sure to remove any small stones or dirt, then place them in the slow cooker insert and add the water (the amount will depend on the consistency you desire).
- Cover and cook on low for 4 to 6 hours, until the lentils are tender.
- While the lentils are cooking, prepare the remaining ingredients.
- In a saute pan, melt the butter and add the chopped onion.
- Saute until the onion is medium brown, about 10 minutes.
- Add the cumin seeds, mustard seeds, ginger, and chiles and continue cooking for another 5 minutes over medium heat.
- Add the tomato and continue to cook for another 5 minutes.
- When the lentils are ready, add the sauteed onion mixture to the pot and stir together gently.
- Continue cooking just until all ingredients are heated through, 10 to 15 minutes.
- Add a pinch of curry powder and salt to taste, then stir in the half-and-half.
- Serve hot, garnished with sprigs of cilantro.
- Because of the richness of the cream in this dish, I could go with a light- to medium-bodied white wine, a good blanc de blanc (sparkling wine), or even a rose.
