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

1. 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.

2. 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.

3. Serve with basmati rice and naan bread to make a complete meal.

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