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Lentil Puree Recipe

Lentil Puree Recipe

Practically any type of lentils can be used for this recipe, but however red or green lentils are the quickest cooking types and do not need soaking. Other types of lentils like the brown type should be soaked overnight before cooking.

Ingredients :

250 g red lentils

1 1/2 tablespoons ghee

2 cloves garlic, chopped finely

1 large onion, sliced finely

1 teaspoon fresh ginger, grated finely

3 cups hot water

1/2 teaspoon turmeric, ground

1/2 teaspoon garam masala

Salt to taste


Method :

Wash the red lentils thoroughly and discard the lentils that floats on the surface. Then drain well. Heat a wok with ghee and saute the onion, garlic and ginger until the onion is golden brown. Add the turmeric and stir well. Add lentils and fry for a minute before adding hot water and bringing to the boil. Reduce the heat to simmer. Cover and cook for 15 to 20 minutes or until lentils are half cooked. Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency is similar to porridge. If there is too much liquid, leave the lid off the pan to speed evaporation. Serve dhal plain or garnished with sliced onions, fried until deep golden brown. Eat with white rice or Indian breads.


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