Brown Lentil Recipe

By Swasthi's Recipes · 60 min

Ingredients

Instructions

1. Rinse the lentils, put them in a large pot with the water, and bring to a rolling boil over high heat, then reduce to medium and cook 20 to 25 minutes until tender. The red lentils should fully break down and the brown lentils should keep their shape.
2. While the lentils cook, heat the ghee in a large pan over medium heat. Add the cumin seeds and fennel seeds (if using), then the dried red chilies.
3. When the seeds sizzle and the chilies turn crisp without burning, add the onion and fry until light golden. Stir in the ginger, garlic and coriander stems and cook 1 to 2 minutes until aromatic.
4. Stir in the turmeric, salt, chili powder, coriander powder, cumin powder (if using) and garam masala, then add the tomatoes and ¼ cup water. Cook until the tomatoes break down completely.
5. Add the lentils with their liquid to the pan and mix well. Add about ½ cup hot water as needed, bring to a boil, then simmer 5 minutes until thick and fat shows on the surface.
6. Mash the lentils lightly if you want a thicker, creamier texture. Stir in the amchur and fenugreek leaves, then taste and adjust salt, chili flakes or garam masala.
7. Garnish with the reserved coriander leaves and serve, with lemon juice if you like.
8. Pressure cooker option: sauté the steps above in the pot, then pressure cook for 10 minutes and let the pressure release naturally. Open, mix, and if too thick, add a little hot water and sauté 1 to 2 minutes. Then stir in the amchur and fenugreek.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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