YIELD: 6 servings TIME: 30 mins
If you have leftover lentils, these make for a great salad for lunch the next day. Just add your choice of grilled or fresh vegetables.
3/4 cups "maash" daal or urad lentils. (black gram lentil skinned & split)
2 tsp Ghee
1 small yellow onion finely diced
1 tsp whole cumin seeds
1 jalapeno minced
1 tsp garlic paste
½ tsp ginger paste
3/4 tsp salt
1 tomato diced
¼ tsp red chili (cayenne) powder or to taste
½ tsp crushed black pepper
½ tsp cumin powder
½ tsp coriander powder
½ tsp turmeric powder
Cook Lentils in boiling water until almost cooked through
In a saute pan, heat ghee, add onions, jalapenos and cumin seeds.
Cook until light brown
Add garlic and ginger paste, salt and the tomato.
Cook for 5 minutes.
Add cayenne, black pepper, cumin, coriander and turmeric powder.
Add 1/2 cup hot water, stir and cook for a minute.
Add cooked lentils. Stir and cook until done.
Garnish with fresh coriander leaves and whole red chili peppers.
TIPS: to cook the lentils, add twice as much water as the amount of lentils.