Ingredients

• 1 1/2 C red lentils
• 3 1/2 C water
• 6 serrano chilies (or 3 jalepeno?), either whole or sliced in quarters
• 1/4 t turmeric, or more to taste
• 1 1/2 t salt
• 4 T ghee, butter or vegetable oil
• 1 C minced onions
• 1 C chopped tomatoes
• 1 T grated fresh ginger
• 2 T ghee or vegetable oil
• 1 T panch phanon mix
• 4 dried small red chilies
• 1-3 cloves garlic

Directions

1. Rinse lentils well, add water, serrano chilies, turmeric and salt.

2. Bring carefully to boil and cook over low to medium heat, partially covered, for 25 minutes. Cover and cook another 10 minutes. Adjust salt.

3. While lentils are cooking, cook onions in a frying pan in the oil until they are golden brown (approximately 10 minutes), stirring constantly. Add tomatoes and ginger and continue cooking until the tomatoes decompose into a delicious and fragrant mush (approximately 8 minutes.) Stir constantly so that tomato mixture doesn’t stick. Turn heat to low if necessary.

4. Scrape out this mush into the lentils and stir it in. Let lentils sit while you make the spiced oil.

5. Do a quick rinse of the frying pan, without soap, and dry thoroughly. Add the remaining 2T oil and heat over medium high heat. When oil is hot add panch phanon mix and heat until the seeds begin to pop, about 15

6. seconds. Add red chilies and fry for another 15 seconds, until they turn a little darker. Turn off heat and add the crushed garlic and let sizzle for about 30 seconds. Stir this mixture into the lentil/tomato mixture and serve with rice. Adjust salt.

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