Madhur Jaffrey’s Lentils with Ginger
Madhur Jaffrey’s cookbook “At Home with Madhur Jaffrey” is a wonderful introduction to Indian cooking. Everything is simple and tasty and a joy to cook.
I’ve modified this recipe a bit. First, I say use less oil than she recommends. I tend to use 1/3 of the oil she calls for in all of her recipes. The one time I tried using the full amount of all she said, I ended up with a dish that was too oily for my tastes (and for my stomach to handle). Second, I tend to use more onion here than she asks for. I like having extra onion. And finally, the original recipe calls for red lentils. But I have made this recipe with red, brown, and green and they have all been delicious. So just use whatever lentils you have!
This is one of my favorite recipes for a gentle lunch or dinner. The preparation is easy and it’s quite tasty and filling. Plus, lentils are a good source of fiber! And iron? I think?
For the rice, I usually add in a cinnamon stick and some cardamom pods while it’s cooking, for added flavor. It goes nicely with the lentils.