Try this Punjabi Style Black Lentils recipe, or contribute your own.
- 1 teaspoon ground coriander
- 1 medium onion finely chopped
- 2 tablespoons heavy cream
- 2 garlic cloves finely chopped
- 1/4 teaspoon ground turmeric
- 2 tablespoons oil butter (regular or ghee)
- 1/2 teaspoon cumin seeds
- 1- inch piece of ginger finely chopped
- 1/2 teaspoon garam masala (optional but traditional)
- ground chile powder to taste (i started with a 1/2 teaspoon, but i have to keep things weak for kids)
- 1 cup finely chopped or pureed tomatoes fresh or from a can
- 1 teaspoon fine sea salt plus more to taste
- 1 cup dried black lentils
- 4 1/2 cups water plus more to taste
- 4 teaspoons butter (salted is lovely here)
- handful chopped fresh cilantro
- Carbohydrate 0.33714249966155 g
- Cholesterol 5.09468750218481 mg
- Fat 1.44557500046256 g
- Fiber 0.0563562496051488 g
- Protein 0.15903749987562 g
- Saturated Fat 0.862657500359168 g
- Serving Size 1 1 Serving (6g)
- Sodium 583.545749999112 mg
- Sugar 0.280786250056401 g
- Trans Fat 0.0846587500066956 g
- Calories 14 calories
Step-by-step
- Ingredients : 1 teaspoon ground coriander, 1 medium onion finely chopped, 2 tablespoons heavy cream, 2 garlic cloves finely chopped, 1/4 teaspoon ground turmeric, 2 tablespoons oil butter (regular or ghee), 1/2 teaspoon cumin seeds, 1- inch piece of ginger finely chopped, 1/2 teaspoon garam masala (optional but traditional), ground chile powder to taste (i started with a 1/2 teaspoon, but i have to keep things weak for kids), 1 cup finely chopped or pureed tomatoes fresh or from a can, 1 teaspoon fine sea salt plus more to taste, 1 cup dried black lentils, 4 1/2 cups water plus more to taste, 4 teaspoons butter (salted is lovely here), handful chopped fresh cilantro
Standard stockpots will invariably scorch whole black lentils during the extended simmering phase required to break down their tough seed coats. A heavy-bottomed cast iron Dutch oven or a pressure cooker is mandatory here to distribute heat evenly and prevent the starches from burning at the base before the legumes soften. Cooking dried pulses without adequate thermal mass results in uneven hydration, leaving some seeds chalky while others disintegrate.
Simmering these legumes demands patience, typically requiring at least forty-five minutes of steady heat once the water reaches a rolling boil. Stir the mixture every five minutes during the final stages of reduction to incorporate the settling starches back into the liquid. The final texture should transform from distinct grains into a velvety, cohesive mass that coats the back of a wooden spoon without pooling excess water.
Fats added at the end of cooking do more than enrich the flavor profile; they emulsify with the released starches to create a glossy finish. Incorporating four teaspoons of salted butter at the very end requires vigorous stirring off the heat to build this emulsion properly. Heavy cream folded in just before serving softens the sharp edges of the ground chile powder without muting the aromatics.
Pairing these rich legumes with plain basmati rice or flatbread balances the thick texture and concentrated protein. Starch-heavy grains absorb the spiced sauce efficiently, while pickled vegetables provide a necessary acid contrast to cut through the dairy fats. Leftovers keep safely in a sealed container for up to four days, and the flavor deepens significantly as the spices meld overnight.
