Original recipe makes 6 servings

2 cups red lentils
7 cups water
2 teaspoons salt
4 thin slices ginger
1/2 teaspoon ground dried turmeric
1/3 cup ghee "samneh" (clarified butter) or butter
2 red onions, diced
3 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon curry powder
1 dash cayenne pepper
1/2 cup chopped fresh cilantro (optional)

For a spicy version:
2 teaspoon curry powder
Chili powder to taste

1.Bring lentils, water, to a boil in a saucepan. Meanwhile skim off and discard any scum that forms then stir in the salt, ginger and turmeric, and simmer on low until the lentils are tender, about 40 min.

2.Meanwhile, melt ghee in a large skillet over medium heat. Stir in onions after 5 min add the garlic. Sweat the onion/garlic but do not make very soft "better to keep a crunch", about 10 minutes then add the coriander, cumin, curry powder, cayenne pepper, and cilantro. Cook and stir for 2 minutes more, then set aside.
Once the lentils are done, hand mill the lentil then stir in the onion mixture, mix well and ladle into bowls to serve.

This recipe currently has 0 comments. Add your own comment in the right hand menu.