Green Lentils with Ginger

This is an easy protein-rich dish that has a lot of flavor! A great way to have some beans in your summer kitchen, without needing to keep the stove top on for hours at a time.

Green Lentils with Ginger

Betty Crocker's Indian Home Cooking

1 c green lentil (sabud mung)

4 c water

1/4 tsp turmeric

1 T ghee or butter

1 tsp mustard seeds, black or yellow

1/4 tsp asafetida or galic powder

1 T ginger, chopped

1 medium tomato, chopped

2 fresh serrano chilies, cut lengthwise in half

1 tsp salt

Place lentils, water and turmeric in a saucepan. Heat to boiling, then reduce heat. Partially cover and simmer 30-35 minutes, or until lentils are tender.

While lentils are simmering, heat ghee and mustard seed in 10" skillet over medium heat. Once seeds begin to pop, cover skillet and wait until popping stops.

Add asafetida (or garlic powder) and ginger to the mustard seeds and stir-fry 30 seconds, until ginger begins to brown. Add tomato and chilies and cook 3-5 minutes more, until tomato softens.

Stir tomato mixture and salt into lentils. Partially cover and simmer 10 minutes.

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