Name: Toasted Spices and Onion with Green Lentils (Dhania Jeera Aur Sabud Moong)
Yield: Makes 4 cups
Cuisine: India
Ingredients: ¼ teaspoon ground turmeric; 1 teaspoon ground Deggi chiles (see box); or ½ teaspoon cayenne (ground red pepper) mixed with ½ teaspoon sweet paprika; 1 teaspoon Toasted Cumin-Coriander Blend; ½ cup finely chopped red onion; ¼ cup finely chopped fresh cilantro leaves and tender stems; 1 medium-size tomato, cored and finely chopped; 1½ teaspoons coarse kosher or sea salt; 2 tablespoons Ghee or canola oil; 1 cup whole green lentils (sabud moong), picked over for stones

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I love the nuttiness of cooked whole green lentils and find the spicing in this curry just right to highlight that adoration. With easy-to-find ingredients, quick cooking times, and minimal prep, this curry is a cinch to make for a quick weekday meal.

Ingredients

1 cup whole green lentils (sabud moong), picked over for stones
2 tablespoons Ghee or canola oil

Method

Place the lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water may become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 4 cups wat

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Ingredients

Method

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