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Name: Lentils with Cumin and Asafetida
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 tb Vegetable oil; 1/2 ts Cumin seeds; 3/4 ts Salt; A generous pinch of; 1 c Red and yellow split lentils; 1/2 ts Tumeric; 2 Dried hot red chilies, (up

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INGREDIENTS

3 tb Vegetable oil
1/2 ts Cumin seeds
3/4 ts Salt
A generous pinch of
1 c Red and yellow split lentils
1/2 ts Tumeric
2 Dried hot red chilies, (up

Servings

INSTRUCTIONS

Put the lentils in a heavy pot with 2 1/2 cups water and the tumeric. Stir and bring to a simmer. (Do not let it boil over.) Cover, leaving the lid just very slightly ajar, turn the heat to low, and simmer for 40 minutes, or until tender. Stir a few times during the cooking. Add the salt and mix. Leave covered over very low heat. Heat the oil in a small frying pan over fairly high heat. When hot, add the asafoetida, then, a second later, the cumin seeds. Let the cumin seeds sizzle for a few seconds. Add the chilies. As soon as they turn dark red, this takes just a few seconds, lift up the lid of the lentil pot and pour in the contents of the frying pan, oil as well as the spices. Cover the pot to immediately trap the aromas. Serve warm. Yield: 4 servings Recipe by: Cooking Live Show #CL8873 Posted to MC-Recipe Digest V1 #592 by Angele Freeman on Apr 29, 1997

NOTES

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Lentils with Cumin and Asafetida

3 tb Vegetable oil
1/2 ts Cumin seeds
3/4 ts Salt
 A generous pinch of
1 c Red and yellow split lentils
1/2 ts Tumeric
2 Dried hot red chilies, (up

Put the lentils in a heavy pot with 2 1/2 cups water and the tumeric. Stir  and bring to a simmer. (Do not let it boil over.) Cover, leaving the lid  just very slightly ajar, turn the heat to low, and simmer for 40 minutes,  or until tender. Stir a few times during the cooking. Add the salt and mix.  Leave covered over very low heat.    Heat the oil in a small frying pan over fairly high heat. When hot, add the  asafoetida, then, a second later, the cumin seeds. Let the cumin seeds  sizzle for a few seconds. Add the chilies. As soon as they turn dark red,  this takes just a few seconds, lift up the lid of the lentil pot and pour  in the contents of the frying pan, oil as well as the spices. Cover the pot  to immediately trap the aromas. Serve warm.    Yield: 4 servings    Recipe by: Cooking Live Show #CL8873 Posted to MC-Recipe Digest V1 #592 by  Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997

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Nutrition

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Serving Size: 1 Serving (34g)
Recipe Makes: 1 Servings

Calories: 260
Calories from Fat: 250 (96%)

Amt Per Serving		% DV

	Total Fat 27.7g	37 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 17.5g
	Polyunsanturated Fat 7.8g
Cholesterol 0mg		0 %
Sodium 4.2mg		0 %
Potassium 103.2mg		3 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 2.6g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 260

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