Easy Everyday Lentil Curry

Easy Everyday Lentil Curry

from Indian Vegetarian Feast by Anjum Anand 

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Serves 4

Ingredients

  • scant 2/3 cup yellow lentils (mung dal), washed well
  • generous 1/3 cup red lentils (mansoor dal), washed well
  • 1/2 onion minced
  • 1/3 oz. gingerroot, peeled weight, minced
  • 2 garlic cloves, peeled and minced
  • 2-4 green chilies, whole but pierced with the tip of a knife
  • 2 tomatoes
  • 1/2 teaspoon turmeric
  • salt, to taste
  • 1 1/2- 2 tablespoons ghee or unsalted butter
  • 2 rounded teaspoons cumin seeds
  • 1/8 teaspoon asafetida
  • 1/2 teaspoon garam masala
  • 3/4 teaspoon ground coriander
  • handful chopped cilantro leaves 

Directions

  • Place both types of lentils in a bowl and wash in several changes of water, until the water runs clear. Now place them in a large pan with water to cover by 2 inches and bring to a boil. Skim the surface of any scum. Add the onion, ginger, garlic, chiles, tomatoes, turmeric, and seasoning. Return to a boil, reduce the heat, then simmer, partially covered, until the lentils are cooked and the curry starts to look homogeneous, around 40 minutes.
  • Heat the ghee or butter in a very small pan and let it pool on one side. Add the cumin seeds and asafetida. Once the seeds darken, add the garam masala and ground coriander and take off the heat. Pour into the lentils, add the chopped cilantro, and serve.