Creamy Yellow Lentils

The lentil and rice duo are nostalgic, a reminder of childhood, affectionate love, innocence, happiness and self awareness in its purest form. A plate of lentil and rice, creates a warm loving place to hide from all the troubles of the world. At least that’s what it means to me. Lentils are available in many types, from black, green, orangey red to bright yellow. It is the perfect base for soups, gravies or deep fried snacks. High in protein, starch that breaks down slower than rice, vitamin B, iron, phosphorus and zinc makes it a wholesome, diabetic friendly food.

The lentils in this recipe are sweet and creamy but without being overwhelming to the palate,  as they are perfectly balanced by the spicy, citrusy, minty and zesty flavours of the coriander, cumin and lime juice. The tempered agents adds smokiness that is sweet, warm, fragrant and nutty. The crispy potato garnish subtly complements the lentils with a bit of saltiness and crunch that lifts sophistication of this ordinary dish.

Ingredients

• 1 ½ cup yellow lentils, soak in water for 1 to 2 hours
• 3 cloves garlic, skin removed
• ½ teaspoon turmeric
• 1 tablespoon cashew and almond paste
• 1 teaspoon cumin seed, toasted and crushed or broken
• 1 teaspoon coriander seed, toasted and crushed or broken
• 2 to 3 tablespoon coriander leaves
• 1 tablespoon lime juice or tamarind
• 1 tablespoon cream (or coconut cream)
• 1 teaspoon molasses sugar/palm sugar
• Salt to taste

     For Tempering

• 1 teaspoon mustard seed+black gram+fenugreek seed+fennel seed mix
• 8 shallots or 1 big onion diced roughly
• 1 inch ginger, cut into thin julienne
• 2- 3 dried red chillies, cut into 1 inch length
• 1 tomato diced into 8 pieces (optional) 
• 1 to 2 coriander roots
• 1 teaspoon molasses sugar/palm sugar
• 1 tablespoon ghee (optional)
• 3 tablespoon coconut oil

     For Garnish

• 1 Potato, cut into thin strips (or diced thin and filmy)
• 1 teaspoon chilli/paprika powder
• 5 shallots, sliced thin
• Salt to taste
• Canola oil for frying

Directions

• In a bowl mix patatoes, onions, chili powder and salt.
• Fry the potatoes and onion mix till crispy and set it aside for garnishing later.
• In a pot, cook lentils on medium heat with 4 cups water (or a bit more), few drops of oil, garlic, salt and turmeric till almost mushy (This stage is important, lentils must be yellow, cooked and soft).   
• Once lentils are cooked, turn flame to low, add a bit more water as needed and let it come to a simmer.
• Add cashew, almond paste along with sugar, cumin and coriander seeds, let it simmer.
• In the meantime, in a frying pan, pour two or three tablespoon of oil and caramelise the sugar.
• Add onions, cook till it start to turn slightly golden.
• Next, add the mustard seed mix and let it pop.
• Followed by ginger, coriander root and dried chillies.  Cook till the ingredients start to turn light golden.
• Add the tomatoes and ghee, cook for a minute.
• Remove the pan from stove and pour tempered items with oil, into the simmering lentils.
• Add the coriander leaves, lime juice, salt to taste and let it simmer for 5 to 8 minutes.
• Lastly add the cream to finish.

Serving Note : Serve hot with white rice (or single boiled white rice) and garnish the lentils with fried potato-onion mix. Alternatively, serve with flatbreads or savoury pancakes work well too. You can accommodate vegan friends by replacing the cream with coconut cream, and leaving the ghee out altogether.

Happy Cooking!