I was always skeptical about cooking lentils, especially when it takes hours for it to be cooked through- a territory that I wasn't yet comfortable. Though after seeing my Indian cooking teacher demonstrate this awesome, easy-to-make dish out of thin air, I was well determined to make this at home. It turned out to be simple and just scrumptious. Ghee is an essential ingredient in this recipe; it brings out the nutty flavor of the lentils. —FrancesRenHuang
dried chili powder
green chiles, minced
1 gerenous handfuls
of cilantro, chopped roughly
of lime juice
In This Recipe
Cook lentils with water, turmeric, dried chili pepper and oil for 20 minutes, or until soften; take off heat.
In a separate skillet pan, add ghee (read my previous ghee recipe), cumin seeds, and mustard seeds over low-medium heat until the seeds start sputtering; add green chilies and garlic.
Add the garnish onto the cooked dal; season with salt if needed.