I find many meals a little too stodgy, with lots of bread, flour and meat involved in pretty much all of them. This crust is quite a nice way to lay a foundation without all the stodge
This is a staple dish in India where I grew up, and something you could cook any time of the year since it doesn’t need too many ingredients. It’s just as tasty as the more complicated versions that you can find in recipe books. I eat this with roti, brown rice, or make it more watery for a tasty soup. The advantage to having this outside India is that you don’t have to watch out for the occasional small stone mixed in with the lentils :)
- cumin seeds
- ground turmeric
- bay leaf
- garlic
- ghee or oil
- nigella
- salt and freshly ground black pepper
- red lentils
For some reason everyone seems to think this is one of the best omelettes they’ve ever had whenever i make it. The trick is to use a small non-stick/teflon fry pan (no more than 9 inches wide) and to make sure it’s nice and hot before you start.
Do Americans write ‘omelet’ instead?
- ground black pepper