- 1 cup red lentils (or dal)
- 1-1/2 cups water
- 1 tsp ground cumin
- 1 tsp ginger paste
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 green chili (I used a jalapeño), chopped and seeded (depending on how hot you like things)
- 1 tsp turmeric
- 1/2 tsp cayenne
- Broth or water
- 1/2 tsp garam masala
- 1/4 cup cream
- Oil for sautéing
- Salt to taste
- Rinse the lentils, then soak them in the water for 20 minutes.
- Heat oil in a pan (I used leftover bacon grease, because I’m not picky)
- Fry up the cumin for a minute.
- Add the onions and fry for 3-4 minutes, until browned.
- Add ginger paste and fry for another minute, while stirring to distribute it evenly.
- Add the tomatoes and green pepper and fry until tomato bits become soft.
- Add the turmeric and cayenne, and mix well.
- Drain the soaked lentils and add them to the pan.
- Simmer the lentils on medium-low.
- As they break down while cooking, you’ll need to add liquid (I prefer homemade chicken stock, but you can use broth or water as well).
- When the desired doneness is reached, add the cream and garam masala and turn off the heat.
- Stir to mix well, and serve.
Don’t be put off by the number of steps- this takes about 30 minutes in total (sans lentil-soaking time) and feeds at least 4 people. It’s great on a cold day and really opens the sinuses!
I’m a coffee-fueled, hobby-addicted bibliophage who makes cruelty-free mineral eye shadows (inspired by novels). I’m usually in front of a screen (writing, reading, or gaming), but I’ve been known to emerge for geekery, good food, and dark chocolate.