Red Lentils with Garlic and MintCourse: DinnerCuisine: Indian
Having spent a great deal of time in England and Scotland throughout my life, I fell in love with Indian cuisine. Studying for a year in London and working at the BBC, I would take cooking classes and happened to take one with Madhur Jaffery. I have since collected her books as well as love her autobiography, “Climbing the Mango Trees: A Memoir of a Childhood in India.” She is an amazing woman as well as chef. Her books are so detailed and good for anyone who wants to create delicious Indian meals in their home kitchens.
3 Tablespoons olive oil
4 cloves garlic, divided, 2 peeled and crushed to a pulp and 2 peeled and sliced wide into 3 wide slivers
1/2 teaspoon cayenne
1 cup whole red lentil or brown or green work too
1/2 teaspoon turmeric
1 teaspoon salt
4 Tablespoons fresh chopped mint
3 fresh hot chillies, bird’s eye or cayenne or jalapeno
- Put 1 Tablespoon oil, crushed garlic, and cayenne pepper in a medium, pan with a lid, set over medium high heat.When the pan begins to sizzle, stir once or twice. Now add 3 1/2 cups water, lentils, turmeric, and 3/4 teaspoon salt. Stir and bring to a boil.
- Partially cover with the lid, reduce to low and cook for 55 minutes until lentils are tender.
- Add mint and green chillies. Stir and simmer for 5 more minutes. Season with salt by tasting, adding 1/4 teaspoon at a time.
- Pour remaining 2 tablespoons oil in a small pan, along with garlic slivers. Put the pan over medium low heat. Stir. As soon as the garlic turns golden, empty the contents of the pan, oil and garlic into the lentils