Lentils with Shallots (Tarka Dal)

Ingredients

• 1 cup Red Lentils
• 3-½ cups Water
• 1 Tablespoon Vegetable Oil
• 1 teaspoon Brown Mustard Seeds
• 1 teaspoon Cumin Seeds
• 4 whole Shallots, Finely Chopped
• 4 whole Green Onions, Finely Chopped
• 1 whole Scotch Bonnet Hot Pepper, Diced
• 1 teaspoon Ground Turmeric
• 1 teaspoon Ground Cumin
• 1 whole Tomato, Diced
• 1 teaspoon Sea Salt
• ¼ cups Chopped Fresh Cilantro Leaves
• 4 cups Cooked Brown Rice, To Serve

Preparation Instructions

Combine lentils and water in a medium pot and bring to a boil. Reduce the heat to medium and skim off the froth then let the lentils cook uncovered for 10 minutes. Turn the heat down to low and cook the lentils covered for 40 minutes. Stir them every now and then so they don’t stick to the bottom of the pot. Once cooked, the lentils will be smooth with a consistency almost like a puree.

About 10 minutes before the lentils are done cooking, heat the oil in a pan over medium heat. Add the mustard and cumin seeds and stir for about a minute.

Add the shallots, green onions, and hot pepper. Stir and cook for 2-3 minutes.

Add the ground turmeric and cumin. Stir to combine.

Add the tomatoes. Stir another 30 seconds then remove the pan from the heat.

Fold the green onion and spice mixture into the cooked lentils. Add salt to taste.

Stir in the cilantro just before serving.

Serve on top of brown rice.