July 19th, 2017 – an update:
Yesterday I posted a picture of a simple bowl of lentils that I had as soup for lunch.
Many people asked for the recipe and so here it is.
I am surprised that I haven’t blogged the recipe for Lentils – maybe because they are so easy to make but let me remedy that.
There are many many lentils in Indian cuisine – some can be cooked in 20 minutes and others take much longer.
The following is mung daal – split yellow lentils, not to be confused with split yellow peas.
You will need:
A cup of lentils
1 tsp cumin seeds
a couple of dried red chilies (optional)
salt to taste
1/4 tsp. turmeric powder
1 tbs ghee, butter or oil
To make:
Add the lentils with two cups of water to a boil. When it comes to a boil, you will see some foam – just skim it off a couple of times. Now add the salt and turmeric. Lower the heat to a simmer and cook the lentils for about 20 minutes or until soft.
In saute pan, heat the fat yo are using and add the cumin seeds and red chili if using. Let the seeds sizzle for a couple of minutes and as soon as the lentils are cooked – add the hot fat with the cumin seeds to them – stir well and your lentils are ready.
Saute the shrimp in a little oil, seasoned with salt and red pepper.
Add a couple tbs of tamarind paste and then the coconut – stir well and cook till the shrimp are done.
Indian Culinary Center, NYC 