Dinner Tonight: Moong Dal And Red Lentils With Browned Onions Recipe

1. 1

   Combine both lentils in a bowl and cover with several changes of cold water. Drain well and transfer to a heavy-bottomed pot. Add water and turmeric and bring to a boil over high heat; reduce to simmer, cover loosely to prevent boiling over, and cook 40-50 minutes until lentils are tender, stirring ocassionaly. Season with salt.

2. 2

   In the meantime, heat the ghee or oil in a small saute pan over medium heat until shimmering. Add asafetida and cumin seeds and allow cumin seeds to sizzle for a few seconds, then add chiles and cook until starting to darken, just a few seconds. Add onion and cook until brown and beginning to crisp, turning heat down if necessary to prevent burning.

3. 3

   Transfer onion mixture to lentils and cover pot, allowing to sit for a few minutes to trap the aromas. Serve with cooked white rice.

* Per serving · 4 servings · Values may vary.