Indian Style Red Lentils

This lentils recipe is an adaptation of my Grandmother’s recipe. Grandma used a lot more spices and curry powder. This simple version makes a hearty meal and is absolutely delicious. (Everyone who has had my lentils loved it). The lentil recipe is also suitable for the Slow Carb Diet. I also use these cooked lentils to make the Lentils and Spinach Slices, another recipe suitable for the Slow Carb Diet.

Ingredients
(Vegetarian, Vegan, Four Hour Body, Slow Carb Diet,, Gluten Free)

Protein in one 250ml cup: ~ 15g

300g orange/red dhal (mysore dhal)
4 cups water
1 tablespoon vegetable oil
1 tablespoon mustard seeds
1 onion
1 teaspoon turmeric
1 teaspoon salt


Preparation

1. Onion: Dice the onion.
2. Red lentils: Wash the lentils until the water runs clear, about 3 times.

Cooking

1. Red lentils: Place the lentils in a large pot, add the four cups of water and bring to boil. Simmer until the lentils are tender, about 30 minutes. Add ½ cup of hot water at a time if the water level gets too low.
2. Oil, mustard seeds & onions: Meanwhile, heat the oil a small saucepan. Once the oil is hot, add the mustard seeds and cook until the seeds splutter. Add the onions and cook until they are soft.
3. Turmeric & salt: Once the lentils are cooked, transfer the oil mixture into the lentils. Add turmeric, salt and bring to boil. Simmer for another 5 minutes to bring the flavors together.

Note: This recipe can be used for almost all lentils; brown lentils, split chana dhal, yellow split peas, green split peas and toor dhal. However, unless you use a pressure cooker, it takes a long time (over 2 hours) to cook these other types of lentils, even when they are soaked overnight.