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The
Lentils
COOKING
Put the lentils in a handi/pan, add 1litre/41/4 cups of water,
red chillies and turmeric, bring to a boil, reduce to low
heat and remove the scum. Then cover and simmer, stirring
occasionally, until the cooked. Now add salt, stir and keep
hot.
To prepare the tempering, heat ghee in a frying pan, add cumin
and whole red chillies, and stir over medium heat until the
chillies become bright red. Add asafoetida, stir until the
moisture evaporates, add ginger, stir for 15 seconds, add
red chilli powder, stir, add tomatoes and bhunno/stir-fry
for 2 minutes. Remove and pour the tempering on the hot daal,
remove and adjust the seasoning.
TO
SERVE
TRemove to a bowl, garnish with coriander and serve as an
accompaniment. |
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