Tempered Red Lentils– A meal you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Tempered Red Lentils (Tarka Dal)
Tempered Red Lentils
Lentils are prepared almost daily in many Indian homes. This recipe produces a rich velvety puree laced with spiced butter, simple made by boiling the lentils, then mashing them and pouring spicy butter over the top. This technique is called tempering.
Heaped 1 cup split red lentils
3 tablespoons butter or ghee
6 curry leaves
1 green chili, chopped
½ teaspoon brown mustard seeds
A pinch asafetida
½ teaspoon turmeric
¼ teaspoon salt
- Bring 2 cups water to a boil in a large saucepan over high heat. Add the lentils and return the water to a boil. Partially cover the pan reduce the heat to low and simmer, uncovered stirring occasionally 20 to 30 minutes until the mixture becomes mushy . Watch carefully so the lentils do not burn. Top up with extra boiling water, if necessary.
- Melt the butter in a skillet over medium heat. Add the curry leaves, chili, mustard seeds, turmeric, salt and asafetida and fry, stirring constantly, 30 seconds, or until the spices splutter. Watch carefully so they do not burn.
- Stir the buttery sauce mixture into the lentils, then cook 2 minutes longer. Pack warm in a heated lunch tote for a hot lunch on the go.
MEAL CHEF