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Categories:
green lentils salt cayenne pepper cilantro olive ground asafetida cumin seeds shallot wedges of lemon
Viewed: 19 - Published at: 6 years agoIngredients
- 1 1/2 cups green lentils
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup 3/4-inch green bean segments
- 1 well-packed cup finely chopped cilantro
- 3 tablespoons olive or canola oil
- 1/8 teaspoon ground asafetida
- 1/2 teaspoon whole cumin seeds
- 1 medium shallot, peeled and cut into fine slivers
- A few wedges of lemon, if desired
Method
- Put the lentils and 4 1/4 cups water in a medium pan and bring to a boil.
- Cover partially, turn heat to low, and simmer very gently for 20 minutes.
- Add the salt, cayenne, green beans, and cilantro.
- Stir to mix and bring to a boil again.
- Cover partially and simmer very gently for another 20 minutes.
- Turn off the heat.
- Pour the oil into a small frying pan and set over medium-high heat.
- When hot, put in the asafetida and cumin seeds.
- Let the seeds sizzle for 10 seconds.
- Add the shallots.
- Stir and fry them on medium heat until they turn reddish.
- Now pour the entire contents of the frying pan into the pan with the lentils.
- Stir to mix.
- Offer lemon wedges at the table.
