1 cup red lentils
2 ½ cups water
¼ teaspoon turmeric
3 whole red chiles or 1 teaspoon red pepper flakes (cayenne)
pinch sea salt
2 teaspoons ginger pulp
2 tablespoons cooking oil
1 tablespoon mustard seeds
3 teaspoons minced garlic
2 tablespoons lime juice
- Cook lentils and spices until soft and thick and all water is absorbed.
- Heat cooking oil. Add mustard seeds and cook until they burst. When they have done “popping”, remove from heat and add minced garlic. Stir for a minute or two until garlic is slightly cooked.
- Stir oil mixture into lentils. Add lime juice, stir, and cover until ready to serve. Reheat before serving.