Inspired by Indian and Middle-Eastern cuisine, this dish has some heat to it coupled with big flavors. Make it without the chilis if you are not in the mood for heat. I use green Du Puy lentils here because they hold shape better than the more common brown lentil, but you can use either one.
INGREDIENTS:
1 cup du Puy lentils
3 cups water
½ brown onion, peeled and diced finely
1-2 serrano chilis, split, seeded, and cut into long thin strips
1 inch of ginger root, peeled, grated finely, reserved with any juices
½ cup packed cilantro, washed, dried, and chopped
1 bunch mustard greens, stemmed, washed, and chopped into 1 inch bits
2 teaspoons cumin seeds, powdered
Neutral flavored oil as needed
Salt and Pepper to taste,
1 lemon, juiced, juice reserved
METHOD:
Rinse lentils and pick over. Add to a 3 quart pot and cover with the water. Bring to a boil, skimming and discarding any foam that forms on the surface. Lower heat after 5 minutes and simmer until lentils are tender, but not mushy, around 30-45 minutes. There should be a little liquid left, do not drain the lentils. When the lentils are tender, heat a large (12-inch) skillet over medium heat. When the pan is hot, add enough oil to generously coat the bottom of the pan. When the oil is hot, add the chilies and stir to coat with oil. Cook 30 seconds. Squeeze the ginger juice into the oil in the pan, or just add the grated ginger, and sauté 10 seconds. Add the mustard and cilantro to the pan, toss to coat, and cook until wilted-a minute or maybe two.
Add the lentils to the pot with their liquid and stir gently to mix. Season with salt and pepper. Lower heat, cover the pot, and very gently simmer for 15 minutes, until mustard is tender and has a deeper flavor. Just before service, season with fresh ground pepper, and drizzle with 2 tablespoons of lemon juice. Taste, add more if needed. Serve hot with rice and raita for a complete protein.
Chef’s Notes and Tips:
While cooking the lentils, avoid fiddling with them. Play with them too much and they will break down and become mushy, providing a murky looking and tasting dish. If you wish, you could garnish the dish with fried shallots or onion scattered over the top, or a sprinkling of toasted pumpkin seeds would be nice. Chopped toasted cashews would also be a nice addition.
Serves: 4
Source: Chef Andrew E Cohen
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