Once again, I saw a recipe on FB that was very intriguing. This time it was for something called Moong Dal Fry that I had never heard of let alone considered making. It was on a page belonging to Nivedhanam Food Blog. I was fascinated by it and couldn’t believe that something so tasty was right within my reach! You know how we’ve been obsessed with roasting chick peas? Well we can roast lentils, too! And because they’re so small, they cook much faster.
Do I need to remind you how chock full of nutrition lentils are? Protein! Fiber! Iron! And very inexpensive. A little goes a long way.
Crunchy Cumin Lentils
1 can of lentils – or one cup of lentils that have been soaked overnight
1/2 tsp sea salt
1/2 tsp cumin
1. Drain the lentils and rinse.
2. Spread in one layer on a baking sheet sprayed with cooking spray.
3. Bake at 250 in 20 minute spurts, checking each time to see if they’re done. I believe mine were done after 80 minutes.
My Faithful Assistant helped make these so he was pretty excited to try them. The person I really made them for is currently sharing some time with his cello. He seems to think the only legitimate source of protein is bacon. I aim to prove him that beans and legumes are an excellent source of protein and much less expensive too!