I’ve seen “brothy beans” trending all over the internet, but South Asians have been making “brothy beans” aka saaru (as we say in Kannada or Daal in Hindi) for thousands of years. Why is it that the Western world finds something and then total upends it? I don’t mind people embracing other cultures and adapting, learning, sharing and educating. But taking a dish that’s been made over centuries in the Eastern world and renaming it and not crediting the origin is bizarre to me. That’s why I was so careful in writing my book The Modern Tiffin and did extensive research on ingredients, dishes, and concepts before claiming that something is my own or saying that “I discovered” this. The likelihood of something being “discovered” in the culinary world in 2023 is slim, because there are so many talented and creative people out there who have been cooking and developing for centuries.

Anyways, I can go on for hours, days, maybe weeks about this, but being angry and negative won’t solve anything. Instead, I am of the mind to embrace, share and educate. So, to I am sharing my taking on the “trending” “brothy” beans using lentils and essentially making a saaru. Traditionally, this would be eaten with rice, but the way I’ve prepared it, it can be eaten stand alone as a stew/soup or with some sort of grain or carb like rice, quinoa, chapathi or the way I ate it – with simple bread.

It is a simple dish that tastes anything, BUT simple, which is why I LOVE it. With some very light (and I mean LIGHT) prep work, this dish can be on the dinner table in 20 minutes. I made this on a Wednesday weeknight after working, and filming all day. So, if I had the energy to do it, surely you can muster up 20-30 minutes of energy to make this too! Portioned to feed two people of course (because all of my recipes are portioned that way DUH), but you can always scale up to feed your whole family! So, here’s my 20 min Brothy Lentils Indian Style. And if you’ve made it here for the first time from my Instagram – welcome! I hope you enjoy your time on my website <3.

Chef Priyanka’s “Brothy” Indian Lentils (serves 2):

• 1/3 cup dry lentils – rinse and soaked for at least 1 hour
• 1 small yellow onion – sliced
• 2 cloves garlic – minced
• 1/2 inch piece ginger – minced
• 2-3 dried red chilies
• 1/4 tsp coriander seeds
• 1/4 tsp cumin seeds
• 1/4 tsp turmeric powder
• fresh coriander stems
• kosher salt & black pepper
• neutral oil for cooking
• 1 tbsp jaggery or brown sugar
• 3 cups water
• 1-2 fresh lemon wedges
• 1/4 cup chopped fresh coriander

1. Once lentils have soaked, drain water and set aside.

2. In a heavy bottom pot, add in 1 tbsp neutral oil over medium heat. Once hot, add in coriander seeds, cumin seeds and dried red chili. Allow to pop for 15 seconds. Then add onion, ginger, garlic, coriander stems, kosher salt and black pepper. Sauté for 3-4 minutes until onions begin to soften.

3. Add in soaked lentils and turmeric. Sauté for 3-4 minutes until it begins smelling fragrant & nutty. Cover with water, jaggery/sugar, lower heat to medium low and cover the pot. Bring to a simmer.

4. Open to check and skin any frothy/oily water that comes to the surface. After about 10 minutes, lentils should be soft to the touch and easily smoosh between your fingers. Taste and adjust for salt if necessary.

5. Garnish with fresh lemon juice & chopped coriander. Stir and serve hot.

If you make this, make sure to share and tag me @chefpriyanka across all socials! Happy Eating, loves! xoxo