Categories: Red Lentils
Ingredients
- 1 1/4 tsp black mustard seeds
- 1 1/4 tsp coriander seeds
- 1/2 tsp cumin seeds
- 4 garlic cloves
- 1 1/2" piece peeled ginger, sliced
- 1 1/2 Tbsp ghee or canola oil
- 1/2 tsp ground turmeric
- 4 cardamom pods
- 1 cinnamon stick
- 1 1/2 cups rinsed red lentils
- 1/2 onion
- 1/2 lemon
- 3/4 tsp fine sea salt
Directions
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In a medium skillet, toast mustard, coriander and cumin seeds over medium heat until fragrant. Set aside. In a blender, combine garlic, ginger and 1/4 cup water and blend until smooth.
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Heat ghee or oil in a large skillet over medium heat. Add garlic mixture and cook, stirring frequently, until fat separates out, about 3 minutes. Add the toasted seeds, turmeric, cardamom and cinnamon and cook 1 minute. Stir in lentils, onion, lemon and 4 cups water. Bring to a boil, lower heat, cover and cook at a bare simmer, stirring occasionally, until lentils fall apart, about 30 minutes. Discard cardamom, cinnamon, onion and lemon. Stir in salt and serve.
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Serve with basmati rice and naan bread to make a complete meal.