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Update lentils recipe
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---
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sidebar_position: 1
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sidebar_position: 2
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---
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import Admonition from '@theme/Admonition'
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import Tabs from '@theme/Tabs';
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import TabItem from '@theme/TabItem';
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# Lentils
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:::info
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There are many types of lentils and some substitutions can be made. Cooking can be done on stovetop or with instant pot.
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:::
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<Tabs>
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<TabItem value="photos" label="Photos" default>
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A neutral, lentil dish that complements any other curry or gravy.
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:::info
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This recipe uses brown lentils (Whole Masoor Dal), as well as their hulled (red dal) and split (split red dal) forms.
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The whole dal retain their consistency, and the hulled and split dal thicken the gravy. Both are recommended to be used.
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Some substitutes for the whole dal can be done, I have used whole mung beans (Green Moong Dal) as a replacement, and any split dal can be used instead of the split red dal.
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:::
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This recipe uses brown lentils (Whole Masoor Dal), as well as their hulled (red dal) and split (split red dal) forms.
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The whole dal retain their consistency, and the hulled and split dal thicken the gravy. Both are recommended to be used.
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Some substitutes for the whole dal can be done, I have used whole mung beans (Green Moong Dal) as a replacement, and any split dal can be used instead of the split red dal.
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</TabItem>
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```mdx title="Ingredients - Brown & Red Lentils"
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1 cup whole masoor dal (brown lentils)
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1 cup split masoor dal (hulled and split brown lentils aka red lentils)
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```
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<TabItem value="ingredients" label="Ingredients">
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```text title="Brown & Red Lentils"
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1 cup whole masoor dal (brown lentils)
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1 cup split masoor dal (hulled and split brown lentils aka red lentils)
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```
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```mdx title="Ingredients - Chana Masala Gravy"
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1 cup onion (finely chopped)
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1 1/2 cups medium tomatoes (finely chopped)
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```text title="Gravy"
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1 cup onion (finely chopped)
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1 1/2 cups medium tomatoes (finely chopped)
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1 tbsp cumin seeds
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1 tbsp fennel seeds (optional)
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3 dried red chilies or 1/2 tsp chili flakes
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1 tablespoon minced ginger
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1 tablespoon minced garlic
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1/4 cup coriander leaves/cilantro with tender stalks, leave some to garnish
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1/4 tsp ground turmeric
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1 tsp sea salt, adjust to taste
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1 tsp kashmiri chili powder, adjust to taste
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1 tsp coriander powder (optional)
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1/2 tsp cumin powder (optional)
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1 tsp garam masala, adjust to taste
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1 tbsp amchur powder
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1 tbsp dried fenugreek leaves (kasuri methi)
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```
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</TabItem>
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1 tbsp cumin seeds
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1 tbsp fennel seeds (optional)
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3 dried red chilies or 1/2 tsp chili flakes
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<TabItem value="instructions" label="Instructions">
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**Lentil Preparation**
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1. Add each type of lentil individually to a large bowl and rinse well at least 3x.
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2. Add to a pot with 4 cups water if using both types of lentils, 3 cups if not using split lentils.
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3. Bring to a rolling boil, skimming froth if it appears.
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4. Reduce to medium and cook until tender, for 20-25 mins. Red lentils should break down completely and brown lentils to retain their shape.
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1 tablespoon minced ginger
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1 tablespoon minced garlic
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1/4 cup coriander leaves/cilantro with tender stalks, leave some to garnish
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**Gravy Instructions**
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1. On a medium flame, head 2/3 tbsp ghee/oil in large pot.
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2. When medium hot, add cumin and fennel seeds followed by dried red chilis. If using chili flakes save for a later step.
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3. Once sizzling and the chilis turn crisp but not burnt, add onions. Sautee until light golden for 5-6 mins.
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4. Stir in ginger garlic and coriander leaves/stems. Sautee until aromatic for 1-2 mins.
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5. Stir in turmeric, salt, red chili powder, coriander powder, cumin powder, and garam masala.
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6. Add tomatoes and deglaze by pouring 1/4 cup water.
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7. Cook until tomatoes break down completely.
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8. Add cooked lentils along with the liquid in the pot and mix well. Pour hot water as needed (about 1/2 cup or as needed) and bring to boil.
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9. Simmer for 5 minutes until thick and traces of fats visible on top. Optionally mash lentils a bit for a creamier consistency.
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10. Stir in amchur poweder and fenugreek leaves.
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1/4 tsp ground turmeric
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1 tsp sea salt, adjust to taste
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1 tsp kashmiri chili powder, adjust to taste
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1 tsp coriander powder (optional)
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1/2 tsp cumin powder (optional)
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1 tsp garam masala, adjust to taste
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<Admonition type="info" title="Mix & Match">
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<p>Try with all types of lentils!</p>
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</Admonition>
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</TabItem>
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1 tbsp amchur powder
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1 tbsp dried fenugreek leaves (kasuri methi)
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```
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```mdx title="Instructinos - Lentil Preparation"
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1. Add each type of lentil individually to a large bowl and rinse well at least 3x.
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2. Add to a pot with 4 cups water if using both types of lentils, 3 cups if not using split lentils.
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3. Bring to a rolling boil, skimming froth if it appears.
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4. Reduce to medium and cook until tender, for 20-25 mins. Red lentils should break down completely and brown lentils to retain their shape.
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```
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```md title="Instructions - Gravy"
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1. On a medium flame, head 2/3 tbsp ghee/oil in large pot.
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2. When medium hot, add cumin and fennel seeds followed by dried red chilis. If using chili flakes save for a later step.
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3. Once sizzling and the chilis turn crisp but not burnt, add onions. Sautee until light golden for 5-6 mins.
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4. Stir in ginger garlic and coriander leaves/stems. Sautee until aromatic for 1-2 mins.
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5. Stir in turmeric, salt, red chili powder, coriander powder, cumin powder, and garam masala.
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6. Add tomatoes and deglaze by pouring 1/4 cup water.
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7. Cook until tomatoes break down completely.
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8. Add cooked lentils along with the liquid in the pot and mix well. Pour hot water as needed (about 1/2 cup or as needed) and bring to boil.
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9. Simmer for 5 minutes until thick and traces of fats visible on top. Optionally mash lentils a bit for a creamier consistency.
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10. Stir in amchur poweder and fenugreek leaves.
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```
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### Notes
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Recipe usually heavy on the chana, adjust how you like it.
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### References
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https://www.indianhealthyrecipes.com/brown-lentils/
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<TabItem value="references" label="References">
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https://www.indianhealthyrecipes.com/brown-lentils/
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</TabItem>
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</Tabs>
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