Notes — Bengali five spice mix is equal parts sesame seeds, cumin, fennel, mustard and fenugreek, ground up to a fine powder. (unknown kcal/recipe)
Ingredients
- 1 cup red (or orange) lentils
- 3 cups water
- 3 plum tomatoes (or 2 roma tomatoes)
- 2 tsp canola (or vegetable) oil
- 1/2 cup white (or yellow) onion, finely chopped
- 2 med cloves garlic, finely chopped and made into a paste
- 2 tsp bengali five spice mix
- 1 bay leaf
- 1 tsp turmeric
- 1 tsp salt
- 1 lime, juiced (or 2 tsp juice)
- 8 sprigs cilantro
- cooked basmati rice
Instructions
- Rinse lentils well with water and drain well.
- Pour lentils into a medium sauce pan. Add 3 cups of water and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes or until the lentils are soft. Drain, but keep the cooking water.
- While the lentils are cooking, bring a separate small pot of water to a boil. Score the peel of the tomatoes with a sharp knife in the shape of an “x”. Place the tomatoes in the boiling water and blanch for one minute. Remove the tomatoes to a bowl to cool. Once cool, peel the tomatoes and cut out and discard the tough stem end. Chop the tomatoes, or mash them, and set aside.
- Saute onions a medium saucepan, cook until translucent.
- Add garlic paste to saucepan and cook for 1 minute.
- Add the five spicemix. Stir and let cook for another 2-3 minutes.
- Add bay leaf and turmeric. Stir.
- Add onions and spices to lentil pot (keep water used to cook lentils). Add salt and cook for 10 min.
- Add lime juice and tomatoes, cook for 3-5 more minutes.
- Add chopped cilantro and adjust salt to taste.