Channa Lentils

Menu Part: 
Side Dish
Cuisine Type: 

Red lentils cooked in spices and flash fried with garlic, jalapeños, ginger and onion. This is a good vegetarian option.


12 cups USA red lentils
6 1⁄2 qt. water
2 tbsp. turmeric
3⁄4 cup vegetable oil
12 cups chopped onion
1⁄2 cup minced garlic
10 small jalapeño peppers, seeded and minced
1⁄4 cup thinly shaved fresh ginger
1 tsp. ground coriander
1 tsp. ground cinnamon
1 tsp. ground cardamom
1 tsp. ground cloves
1 tsp. ground black pepper
Salt, to taste
Cooked basmati rice


1. In a large pot or steamjacketed kettle, boil lentils in water about 5 min. Turn down heat to simmer. Stir in turmeric; continue to simmer about 15-20 min., until lentils soften and mixture thickens. If necessary, add more water to prevent sticking.

2. In sauté pan, cook onion, garlic, and jalapeños in oil over medium heat until they begin to brown and soften, about 5 min. Stir in ginger and cook 1 min. Stir onions into lentils.

3. Blend coriander, cinnamon, cardamom, cloves, and pepper; stir into lentil mixture. Cook and stir over low heat 3-5 min., add_ing salt and water, if necessary.

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