Here is a small selection of recipes, hopefully easy enough for you to consider....
These are from Tangy Tart Hot and Sweet by Padma Lakshmi
Pondicherry Lentil Salad
2 c beluga black lentils
1 Fuji apple, cored & diced
1 yellow bell pepper, diced
1 large jalapeno pepper, diced
1/2 c olive oil
1 tsp balsamic vinegar
juice of 1-1/2 ripe lemons
1 tsp salt
1 c loosely packed chopped flat leaf parsley
1 tbsp sesame oil
1-1/2 tbsp minced fresh ginger
1/4 c shredded unsweetened coconut
Wash the lentils and soak for 2 hours in tepid water, drain.
in a deep pot add 8 c of water ot the lentils, bring to a boil, cover, cook on low, 20-25 mins. Rinse the lentils with cold water and drain. Make sure the lentils are cook but firm, not mushy.
In a lg bowl mix tog. the lentils, apple, bell pepper, jalapeno, olive oil, vinegar, lemon juice, salt and parsley. Stir and set aside in the fridge.
Just before serving, heat the sesame oil on med-hi heat. When hot, roast the ginger and coconut for a few minutes until golden and toasty. Sprinkle this garnish over the lentils and serve immediately. Serves 6
South Indian Spinach and Lentil Soup
1 c orange (masoor) lentils
3 c spinach, steamed, chopped and drained
2 or 3 dried red chilies (3" long)
2 tbsp yellow (urad) lentils
1 tbsp grated unsweetened coconut
1 tbsp veg oil
1 tsp cumin seeds
1 tbsp black mustard seeds
salt
Soak masoor lentils 2-3 hrs in tepid water. Drain and wash until water runs clear.
Boil the lentils in 4 c of water with a bit salt until they are soft and mushy. you may need to add more water. That should take 30-40 mins. over med. heat, maintaining a constant rolling gentle boil. Make sure to skim away any foam off the top with a spoon.
Once the lentils are soft, take a wooden spoon or mallet and mash them until they form a gravy-like, thick liquid. It's fine if some lentils remain coarse.
Squeeze excess moisture out of the spinach and add to the lentils. Mix well, adjusting salt to taste, if needed.
In a wok or small frying pan, dry roast the red dry chilies with the urad lentils. This should take just 4 minutes in a hot pan on med. heat. The lentils shoudl be rtoasted golden brown.
In a blender or processor, puree the roasted urads and chilies; add the coconut and make a smooth mixture. Add this to the masoor lentils and spinach and continue boiling gently for a bit.
Heat the oil in a fry pan on med. heat. When the oil is hot, add the cumin and mustard seeds. When the seeds start to crackle and pop out of the pan, turn off the heat and pour the seds and oil into the lentils. Stir and serve hot. Serves 6-8
Fresh Green Beans with Lentils and Coconut
2 tbsp canola oil
1 tsp black mustard seeds
2 tbsp white gram lentils (available in Indian markets)
4 whole dried chilies
1-1/2# green beans, cut in 1" pieces
1/2 c unsweetened shredded coconut
Heat the oil over med heat in a large skillet. Add the mustard seeds. When the seeds start to pop and crackle, add the lentils and chilies. Once the lentils are toasted light brown, add the cut beans and stir. Cover and cook for 2-3 minutes, stirring occasionally.
Add the coconut and salt to taste. cook another few minutes while stirring. When the beans are cooked through but still firm and crisp, about 8-10 mins., remove from heat. Serve hot. Serves 4-6
