Daal (Priyamvada Chaudhary)
Pour cooking oil into a pan
Put in mustard seeds, dried chili, a bay leaf, and maybe star anise in oil
Heat these things a little (oil may bubble a little) (this is almost like sautéeing)
In this same oil, add and fry diced onion
Take off the heat
Add chopped tomatoes
Turmeric (a decent amount)
Dash of lemon
Enough water (be aware to add more than you think, daal always ends up dry and clumpy otherwise). You want this to be fairly runny but not watery consistency.
Put back onto the heat. This can be made in a pressure cooker if you have one, or in a regular pot on low heat until the lentils are cooked through.
Colombian-style lentil soup (Ana María Zabala)
½ cup chopped onion
1 garlic clove, minced
¼ cup chopped scallions
5 cups water
1 ¼ cup dried lentils
½ teaspoon salt
¼ teaspoon pepper
½ cup grated carrots
½ cup potato, cuted into bite-sized pieces
¼ teaspoon cumin powder
3 bay leaves
Soak lentils for about 4 hours (you can soak minimum 4 h - maximum 12 h)
Cook the carrots, onion, garlic, and scallions in a pot with oil, season with salt and pepper. Cook for about 12 min stirring occasionally. Stir in the cumin and bay leaves and cook 1 more min.
Add the lentils and water, bring to a boil. Then reduce the heat to medium low, cover and cook until the lentils become tender but not mushy about 20-30 minutes.
Add potatoes, cook for 15 to 20 minutes until the potatoes are fully cooked and fork tender, thin with water if necessary.
Lentil burgers (Ana María)
(For six burgers)
2 cups of cooked lentils
Garlic (to your taste)
Flour (it can be any type of flour, just to thicken the consistency)
Salt and pepper
You can soak the lentils overnight and cook them until soft (it’s better if they’re a bit mushy cause you’ll mash them up for the burgers) or just get a can of lentils
Grate the carrots and chop the garlic and parsley finely
When done, strain the lentils
You can mash them up with a potato masher or in a food processor until they become a sort of paste
Add the grated carrots, garlic and parsley
Add 1 egg and mix it in
Add cumin, salt and pepper to your taste
Add the flour until the mix has a consistency that keeps together and doesn’t stick to your hands
Let this sit for a while (1 or 2 hrs) in the fridge so that it solidifies a bit (you can skip this is you prefer)
To fry them up, heat up enough oil in a pan, pour flour over a plate and coat the patties as if you were breading them
Cook until crispy and golden!