Brown Lentils with Fennel Seeds

I love making lentils. At the Indian stores, there are at least 20 different kinds of lentils lined up on the wall. It can be quite confusing and overwhelming trying to choose which ones to take home. I have about 5 or 6 that I make constantly. 

These brown lentils are one of my favorites. I am always looking to cook them in a different way to change it up a bit. I like making them as they are particularly creamy and delicious. They cook fairly quick and are a perfect weeknight meal.

I made this dish with fennel seeds. I added them at the very end to give the dish a very fresh and delicate flavor. The half and half made the lentils even more creamy- really delicious!

My daughter loves all sorts of lentils and eats them happily with rice. I usually make rice with peas and serve it with the lentils- it is a complete meal. Whenever I am confused about what to make or don’t have much time, I go into my pantry and look at the lentil shelf. It is great to be able to make something at a moments notice without having to go to a grocery store.

This dish was delicious, creamy and very aromatic. We had it with rice and a big bowl of raita!

• 1 cup brown lentils
• Salt
• 3 cups water
• ½ inch ginger, minced
• 3 cloves garlic, minced
• 1 teaspoon coriander seeds, ground
• 1/3 cup half and half

In a medium sauce pan add the water, lentils, ginger, garlic and salt. Cook the lentils on a medium heat till the lentils are soft- about 45 minutes. Add the coriander seeds and half and half.

Tempering

• 2 tablespoons ghee or butter
• 1 teaspoon fennel seeds, ground
• ¼ teaspoon cayenne pepper
• 1 teaspoon garam masala
• ¼ cup cilantro, chopped

In a small frying pan, heat the ghee. Add the fennel seeds, cayenne pepper and garam masala. Saute on medium heat for 2 minutes or till sizzling. Add to the lentils and check for seasonings. Add the cilantro.