Brown Lentils - 1 cup
Water - 3 cups
Roasted Cumin Powder - 1 tsp
Olive Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Asafoetida / Hing - a pinch
Ginger - 1 inch, finely grated
Tomato - 1 big, grated
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Cilantro / Parsley - a handful, chopped
Add 3 cups of water, salt and cumin powder to the washed lentils and bring to boil. Reduce the heat and simmer till all the liquid has evaporated and the lentils are cooked but retain their texture and not mushy.
Heat oil in a skillet. Add the mustard seeds. Once the seeds begin to pop, add hing and grated ginger. Cook for a few minutes. Then add the grated tomato, turmeric, chili powder. Sprinkle a little water and cook on low fire till oil separates from the spices.
Add the cooked lentils and mix well with the spices. Cook for a few minutes more. Garnish with cilantro / parsley and serve.
This post is my entry to My Legume love Affair hosted by Preeti of Relishing Recipes and started by Susan of the Well Seasoned Cook