Whole Green Lentils with Cilantro and Mint
 
Cook time
Total time
 
Serves: serves 4
Ingredients
  • 3 tbsp vegetable oil or ghee
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • pinch asafetida
  • 2-3 dried hot red chillies
  • 1 small onion, sliced and cut into half rings
  • 3 cloves garlic, peeled and chopped
  • 1 tomato, finely chopped
  • 1 cup whole green lentils (whole green mung dal)
  • salt, to taste
  • 1 tsp ground coriander
  • ½ cup cilantro or coriander
  • ½ cup fresh mint
Instructions
  1. Wash the lentils well. Let soak in some warm water for an hour.
  2. In a saucepan, or pressure cooker, heat some oil or ghee over medium high heat.
  3. Once hot, add the asafoetida, let sizzle for a few seconds.
  4. Add in the cumin seeds and mustard seeds and let the mustard seeds splutter.
  5. Add in the red chillies and saute for a few seconds.
  6. Add in the onions, garlic and tomatoes.
  7. Cook for 2-3 minutes till the onions brown a bit.
  8. Add in the lentils and 3.5 cups (4¼ cups if cooking in the saucepan), along with the salt, ground coriander, cilantro and mint.
  9. Stir and bring to a simmer.
  10. Cover, and let cook for 50-60 minutes in the saucepan till the lentils are tender. If using the pressure cooker, bring to a whistle and then lower heat and cook for 15 minutes more. Take off heat.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/04/26/gmt-whole-green-lentils-cilantro-mint/