Categories: entree, vegetarian

Ingredients

• 1 cup pink lentils (dhuli masoor dal) or yellow split peas
• 1/2 tsp turmeric
• 1 tsp salt
• 4 cups water
• 1 med yukon gold potato, diced
• 1 small carrot, diced
• 2 1/2 TBS cannola oil
• 1 1/4 tsp cumin seed
• 2 whole dried red chiles
• 1 TBS minced fresh ginger
• 1 tsp minced garlic
• 1 fresh hot green chile, minced
• 1/2 tsp cayenne
• 1/4 cup chopped cilantro
• juice of 1/2 lime or lemon

Directions

1. Put lentils into a large sauce pan with turmeric and salt and water. Bring to a boil and skim well. Reduce heat and simmer, covered, until lentils are soft 20-30 min. Add water during cooking if necessary. Add chopped vegetable with approx. 15 mins remaining. Taste for salt.

2. Ladle about 1/2 cup lentils into a bowl and mash with a spoon. Return to pot and stir. Continue to simmer uncovered for 5 min to thicken. If you want thicker, break apart more lentils or add more water to thin.

3. For tempering oil, heat oil with cumin in a small frying pan over med-high heat. Cook while stirring until cumin turns light brown, about 1-2 minutes. Add dried chilis, ginger, garlic,and green chilis and cook stirring until the garlic turns a golden brown, about 30 seconds. Remove from heat. Add cayenne, and sprinkle in a few drops of cold water to stop cooking. Add oil, cilantro, and lime juice to lentils and cook another 5 minutes. Serve over rice.

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