Spiced Lentil Sliders with Cucumber-Cilantro Raita

Ingredients

  • 2 teaspoon(s) mustard seeds
  • 0.5 cup(s) finely diced peeled English cucumber
  • Vegetable oil
  • 2 tablespoon(s) minced fresh ginger
  • 4 tablespoon(s) unsalted butter
  • 1 teaspoon(s) turmeric
  • 2 large eggs
  • + 12 more ingredients
    • 0.3333 cup(s) chopped cilantro
    • 4 clove(s) garlic
    • Boston lettuce leaves
    • 1 cup(s) plain Greek-style yogurt
    • 2 teaspoon(s) cumin seeds
    • Salt and freshly ground black pepper
    • 0.25 cup(s) plus 2 tablespoons fresh lemon juice
    • 0.6667 cup(s) plain
    • 1.5 cup(s) ils
    • pinch(s) of cayenne
    • 2 serrano chiles
    • 1 medium onion

In a medium saucepan, cover the lentils with 1 inch of water. Add the turmeric and bring to a boil. Simmer over moderately low heat until the lentils are tender and most of the liquid has evaporated, about 25 minutes. In a small skillet, melt the butter. Add the cumin and mustard seeds and cook o...

View full recipe at Food & Wine

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