{"id":881,"date":"2010-09-25T17:39:15","date_gmt":"2010-09-25T21:39:15","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=881"},"modified":"2010-09-25T17:39:15","modified_gmt":"2010-09-25T21:39:15","slug":"mums-everyday-red-lentils-aarti-sequeira","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2010\/09\/25\/mums-everyday-red-lentils-aarti-sequeira\/","title":{"rendered":"Mum&#8217;s Everyday Red Lentils &#8211; Aarti Sequeira"},"content":{"rendered":"<p><a href=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2010\/09\/DSCF2367.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-882\" title=\"DSCF2367\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2010\/09\/DSCF2367-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2010\/09\/DSCF2367-300x225.jpg 300w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2010\/09\/DSCF2367-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>Lentils (Dal):<\/strong><\/p>\n<ul>\n<li>1 cup masoor dal red lentils, picked through for stones<\/li>\n<li>2 cups water<\/li>\n<li>1 onion, diced<\/li>\n<li>4 cloves garlic, thinly sliced<\/li>\n<li>1 (1\/2-inch) piece ginger, peeled and minced<\/li>\n<li>2 medium tomatoes, diced<\/li>\n<li>1 serrano chile, sliced in 1\/2, optional<\/li>\n<\/ul>\n<p><strong>Tempering oil (bagaar):<\/strong><\/p>\n<ul>\n<li>1\/2 teaspoon cumin seeds<\/li>\n<li>1\/2 teaspoon black mustard seeds<\/li>\n<li>Generous 1\/2 teaspoon turmeric powder<\/li>\n<li>1\/2 teaspoon paprika or bafaat powder<\/li>\n<li>1 tablespoon <strong>vegetable<\/strong> oil<\/li>\n<li>Handful chopped fresh cilantro leaves<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.<\/p>\n<p>In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.<\/p>\n<p>Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.<\/p>\n<p>Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!<\/p>\n<p>In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don&#8217;t get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little &#8211; that&#8217;s the blooming and it&#8217;s exactly what you want. Don&#8217;t let them burn. The mixture should bloom for about 30 seconds, no more.<\/p>\n<p>Pour the oil mixture into the lentils, standing back so you don&#8217;t get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lentils (Dal): 1 cup masoor dal red lentils, picked through for stones 2 cups water 1 onion, diced 4 cloves garlic, thinly sliced 1 (1\/2-inch) piece ginger, peeled and minced 2 medium tomatoes, diced 1 serrano chile, sliced in 1\/2, &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2010\/09\/25\/mums-everyday-red-lentils-aarti-sequeira\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,81],"tags":[4],"class_list":["post-881","post","type-post","status-publish","format-standard","hentry","category-entree","category-vegan","tag-main"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/881","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=881"}],"version-history":[{"count":3,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/881\/revisions"}],"predecessor-version":[{"id":885,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/881\/revisions\/885"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=881"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=881"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=881"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}