Prep 15 mins
Cook 45 mins
- 2 cups lentils
- 1 teaspoon salt
- 1 teaspoon oil
- 3 onions
- 1 small green chili pepper
- 1 garlic clove
- coriander seeds or ground coriander
- poppy seed
- 1 teaspoon cumin
- 1⁄8 teaspoon turmeric
- Simmer lentils in water with salt and 1 tsp oil.
- Place chopped onions and chile, peeled garlic clove and spices in blender. Grind.
- Fry this in oil, then add cumin and tumeric, stirring until oil separates. Add a little salt. Mix with the cooked lentils, boil for ten minutes.
- cook's hints: remove and discard chile seeds with the end of a potato parer while wearing plastic gloves. I like serrano chile.
- keep your mouth shut while chopping onions and you won't cry.
Tasty. The recipe is pretty ambiguous, so it took some experimenting on my part. I haven't had this in an authentic Indian restaurant, so I'm not sure how it's supposed to taste. I didn't have any fresh chilies in the house, so I substituted a 1/4 teaspoon of red pepper flakes. The recipe doesn't say how much water to use, so I guessed at 6 cups. It didn't give quantities for most of the spices, so again I guessed at 1/4 teaspoon each. It didn't say how much oil to fry the onion/spice mixture in, so I guessed at 1 tablespoon. After adding to the lentils and boiling for 10 minutes, I reduced the heat and simmered, covered for 45 minutes. The lentils were tender-crisp. I pureed half of them and added them back in and at the end of the cooking added 1 tablespoon white vinegar and a pinch of sugar. I must have done something right, because it was very tasty.