Ingredients for Red Lentil Cumin And Turmeric Mash
- Olive Oil
- 1 medium onion, chopped
- Garlic Clove
- 1 bay leaf
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1/2 teaspoon chili paste (adjust to taste)
- Black Mustard Seeds
- Cumin Seed
- Red Lentils
- Vegetable Stock
- Coriander
- Black Pepper
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How to Make Red Lentil Cumin And Turmeric Mash
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 1 medium chopped onion, 2 cloves minced garlic, and 1 bay leaf.
- Cook gently for 5 minutes, or until the onion softens.
- Stir in 1 teaspoon turmeric powder, 1 teaspoon curry powder, 1/2 teaspoon chili paste (adjust to taste), 1 teaspoon mustard seeds, and 1 teaspoon cumin seeds. Cook for another 4 minutes, stirring frequently, until fragrant.
- Add 1 cup red lentils, rinsed, and 2 cups vegetable stock (or water).
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are very tender and the liquid is mostly absorbed.
- Remove the bay leaf. Using a potato masher or fork, coarsely mash the lentils to your desired consistency. Add a splash more stock if needed to reach your preferred texture.
- Season with salt and pepper to taste. Serve hot as a filling for chapatis, dosas, jacket potatoes, or as a side dish.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
10g
Fat
9g
Carbs
42g
