Green Lentils with Sautéed Onion: The Best Green Lentils with Sautéed Onion Recipe from Cook'n

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	Green Lentils with Sautéed Onion

Serves: 4

(Saabut Masoor Dal)
Category: Lentils, Vegan, Pressure Cooker Quick
Makes 4 to 6 servings
Even to the most fussy and unadventurous palates, the introduction of Indian spices opened up a whole new range of tastes that are subsequently difficult to ignore. This particular recipe--similar to the lentil soup of many cultures, is the perfect way to introduce the absence of flavor from the ham-bone (unthinkable in India, except to small minority of Christians), yet will be pleasantly surprised by new, complex, and delicious flavors.

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   1 1/4 cups green lentils (saabut masoor dal), sorted and washed in 3 to 4 changes of water
   4 to 4 1/2 cups water
   1 stick cinnamon (1-inch)
   2 black or 4 green cardamom pods, crushed lightly to break the skin
   1 clove fresh garlic (large), coarsely chopped
   1/4 teaspoon ground turmeric
   1/4 teaspoon cayenne pepper, or to taste
   1 teaspoon salt, or to taste
   2 tablespoons peanut oil
   1 teaspoon cumin seeds
   1 medium onion, finely chopped
   1 1/2 tablespoons peeled minced fresh ginger
   1 fresh green chili pepper, such as serrano, minced with seeds
   1 1/2 tablespoons ground coriander
   1/2 teaspoon ground cumin
   1/2 teaspoon ground paprika
   1/4 teaspoon Garam Masala

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1. Place the dal, water, cinnamon, cardamom pods, garlic, turmeric, cayenne pepper, and salt in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft and some of them are broken; if not, cover, bring up to high pressure again, and cook another 30 seconds. Or cover and boil until soft, about 30 minutes more. Remove to a serving dish, cover, and keep warm.

2. Heat the oil in a mall nonstick saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 3 minutes. Add the ginger and green chili pepper and cook about 1 minute, then add the coriander, cumin, and paprika and stir a few seconds. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Sprinkle the garam masala on top and serve.

VARIATION: For a different flavor, try this recipe using green mung dal instead of the lentils. (Both these dals are interchangeable in most recipes.)

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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