For a long time, I underestimated legumes. It wasn’t about their nutritional value but purely about taste. They often seemed “meh” or “too heavy and undercooked.” However, over the years, I’ve discovered a few combinations that became my favorites. First, chickpea hummus can be absolutely delicious, especially when homemade with triple the amount of tahini than the recipe suggests :) second, falafel. And then, lentils. India made me fall in love with lentils. No one handles the many (dozens!) varieties of lentils like they do. Mung, moong, dal — any variety will work. I especially love all types of green lentils, particularly the ones that don’t fall apart when cooked. But you can use any variety for this recipe.
This is not an Indian recipe, but it’s 1) simple and 2) inspired by India, specifically Kerala, the Ayurvedic capital of the world.
- 1.5 cups green lentils
- 1/2 tsp. turmeric (I use a full teaspoon)
- 1/2 tsp. cumin (or whole seeds)
- a pinch of dried chili (spiciness is up to you)
- 1/2 tsp. black mustard seeds
- olive oil
- 1 tsp. butter (optional; for a vegan version, use olive or coconut oil only)
- 150 ml of tomato sauce (or 2 medium tomatoes, or passata, or peeled tomatoes in their juice—just ensure the ingredients are only tomatoes and salt)
- salt
- 3-4 garlic cloves
- white sweet onion (optional)
Soak the lentils in advance (overnight, if you plan to cook the next day). In a heavy-bottomed pot, melt the butter in olive oil. Add cumin and mustard seeds, stirring for 15 seconds until they start to pop. Stir in the turmeric, finely chopped onion (if using), and garlic. Cook for 1–2 minutes until fragrant.
Drain the soaked lentils and add them to the pot. Stir quickly to coat the lentils in the spices, then pour in the tomato sauce. Add salt to taste. Cook for 20–45 minutes, depending on the type of lentils.
The flavors deepen and intensify the next day, making leftovers even more aromatic and delicious.
Soak the lentils in advance (overnight, if you plan to cook the next day). In a heavy-bottomed pot, melt the butter in olive oil. Add cumin and mustard seeds, stirring for 15 seconds until they start to pop. Stir in the turmeric, finely chopped onion (if using), and garlic. Cook for 1–2 minutes until fragrant.
Drain the soaked lentils and add them to the pot. Stir quickly to coat the lentils in the spices, then pour in the tomato sauce. Add salt to taste. Cook for 20–45 minutes, depending on the type of lentils.
The flavors deepen and intensify the next day, making leftovers even more aromatic and delicious.
