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Red split lentils.
Recipe called for yellow mung beans as well, but there were none at the market so I just doubled the red lentils to a full cup (normally it's half and half).
Wash them, boil them with tumeric in four cups of water for an hour. Says about half a teaspoon of the tumeric, but I am much more intuitive with my spices and measurements.
After that's all boiled, add some salt and then switch over to a small frying pan, where you heat up oil and cumin seeds. Dump in a chopped onion and a couple gloves of garlic. Says two cloves, but my family raised me to triple the garlic in any recipe, so do what you have to. Once it's browned, chuck in some tomato, stir a bit, add coriander and cayenne pepper. Stir a little, then dump it into the cooked dal.
My friend made this for me two weeks ago and it was sweet-ass, so I'm doing it. I've got the lentils starting to boil at the moment. |
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