Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well. Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.
Recipe serves 2 as a main dish or 4 as a side.
Masala Lentils (Sabut Masoor)
Amount Per Serving (1 half recipe)
Calories 459Calories from Fat 54
% Daily Value*
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Vitamin A 2200IU44%
Vitamin C 42.1mg51%
* Percent Daily Values are based on a 2000 calorie diet.
Masala Lentils (Sabut Masoor) originally printed from https://yupitsvegan.com/vegan-richas-indian-kitchen/ June 17, 2015