1. Pick through the lentils and remove any debris then rinse under cold water.
2. Heat a pot over medium heat. When hot, add the oil followed by the cumin seeds and bay leaf. After 30 seconds when they start to pop, add the onion and carrot. Stirring often, fry until the onion starts to turn brown, about 10 minutes.
3. Reduce the heat to medium-low. Add the garlic, ginger and green chile. Cook for a minute before adding the powdered spices and chopped tomato. Stir then add the water and salt. Stir until mixed. Add the lentils. Bring to a boil then reduce the heat to low.
4. Cover the pot and simmer for approximately 25 minutes. If there is too much water, remove the lid and continue cooking or add more water as needed. Cook for about 10 more minutes or until the lentils are tender. Add salt if desired.
5. Transfer the spiced lentils to a serving bowl then top with the yogurt and the chopped cilantro.
1 cup dried black beluga lentils
2 Tbs olive oil
1 bay leaf
1 tsp cumin seeds
1 red onion, finely chopped
1 large carrot, cut into small coins
1 green chile, minced
2 garlic cloves, minced
1-inch piece ginger, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp garam masala
1/4 tsp red chile powder
1/4 tsp ground turmeric
2 Roma tomatoes, chopped
1 tsp kosher salt
2 cups water
2 Tbs plain yogurt
1/4 cup cilantro, chopped
Spiced Beluga Lentils [Indian fusion Recipe]
Have you noticed how much cooked beluga lentils look like caviar? When cooked, they look like small shiny black pearls, just like caviar. They don’t taste like caviar though. They are loaded with protein, fiber and antioxidants, just what is needed for a healthy diet. Black lentils are very easy to cook within a half hour, unlike some Indian dals that must be soaked overnight. Since beluga lentils keep their shape and have a delicate bite when eaten, I thought incorporating them into an Indian-based recipe would be a perfect change to traditional Indian dal recipes.