¾ cup split red lentils
1 ½ teaspoons coriander
¼ teaspoon turmeric
1 ½ teaspoons chile powder
1 ½ cups water

small amounts cauliflower, green beans, tomatoes, chopped green chiles, onion

1 tablespoon brown sugar
½ teaspoon sea salt
4 tablespoons. oil
¼ teaspoon mustard seed
6 whole curry leaves
large pinch whole cumin
4 dried red chiles
3 cloves garlic

Cook lentils and spices in water, until soft. Add vegetables, sugar, and salt, plus more water as required; cook for ten more minutes.

Heat oil small pan. Sauté mustard seeds until seeds pop. And the rest of the spices and simmer for a few minutes.

Serve lentil/vegetable mixture on plates, drizzled with a small amount of hot, spicy oil. 

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