Lentils With Cumin and Asafetida

Asafetida, also known as ‘hing’, is a strong-smelling spice commonly used in Indian cuisine. It is derived from the resin of a plant and has a unique flavor that adds depth to dishes.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Lentils With Cumin and Asafetida

Cooking Method: Boiling, Frying Cuisine: Indian Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 25 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Lentils
• 3 cup Water
• 1 teaspoon Cumin seeds
• ¹⁄₂ teaspoon Asafetida
• 1 medium Onion
• 1 medium Tomato
• 1 teaspoon Ginger
• 1 teaspoon Garlic
• ¹⁄₂ teaspoon Turmeric powder
• ¹⁄₂ teaspoon Red chili powder
• ¹⁄₂ teaspoon Coriander powder
• ¹⁄₂ teaspoon Garam masala
• ¹⁄₂ teaspoon Salt
• 2 tablespoon Fresh cilantro leaves
• 1 tablespoon Lemon juice

Instructions

1. Rinse the lentils under cold water.
2. In a large pot, add lentils and water. Bring to a boil and simmer for 20 minutes.
3. In a separate pan, heat oil and add cumin seeds and asafetida. Fry for a minute.
4. Add chopped onion, ginger, and garlic. Cook until onion turns golden brown.
5. Add chopped tomato, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook for 2 minutes.
6. Add the cooked lentils to the pan and mix well. Cook for another 5 minutes.
7. Garnish with fresh cilantro leaves and lemon juice.
8. Serve hot with rice or bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 2g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.