Categories: Appetizers, Indian, Lentils, Main Dish, Mark Bittman

Ingredients

• 1 lb dried lentils, rinsed and picked over
• 1 onion, roughly chopped
• fresh ginger, 2-inch piece, peeled and minced
• 3 garlic cloves, minced
• 1 tablespoon curry powder (hot or mild, your preference)
• 2 teaspoons ground cumin
• 2 dried red chilies (or hot red pepper flakes or cayenne pepper, to taste)
• 3 -4 tomatoes, cored and roughly chopped (optional)
• salt
• black pepper

Directions

1. Add the first 8 ingredients to a large pot, along with water to cover.

2. Bring to a boil over high heat; adjust heat so the mixture simmers steadily but not violently.

3. Cook, stirring occasionally, until the lentils are soft, about 1 hour.

4. Season to taste with salt and pepper; serve OR cover and refrigerate for up to several days before reheating.

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