Indian Red Lentils and Rice
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Serves: 6 servings
Ingredients:
1½ cups diced red onion (about ½ large onion)
1 tbsp minced garlic
1 tbsp minced ginger
2 finely diced serrano peppers
1 tsp turmeric
1 tsp garam masala
1 tsp dried fenugreek
½ tsp cumin
½ tsp ground mustard
1 tsp sea salt
1 bay leaf
10 curry leave (about ½ a tbsp)
2 cups dried red lentils
10 cups water
Instructions:
Sautee the red onion over medium-high heat for 5 – 8 minutes.
Mix in the garlic, ginger and serrano pepper. Stir to incorporate. Allow the mixture to cook for 30 seconds before adding the spices.
Add all the spices, salt, bay leaf and curry leaves. and stir for another 30 seconds.
Toss in the red lentils and water to the pan and bring to a simmer over medium-high heat. Once the lentils are simmering lower the heat to medium-low and allow to simmer for 15 minutes.
The lentils are done when they have cooked to your desired consistency. I like my lentils to be on the thicker side. If you want your lentils to be thinner cover with a lid while they cook to prevent evaporation.
Remove the curry leaves and bay leaf before serving. Serve with basmati rice.
From verdantcityfood.com