vegan

This recipe was originally shared in the community class, "Warming Indian Flavors" led by Rama Sidhar on February 21, 2012.

DAAL
BASIC LENTIL

1 c  red lentils (masoor daal), washed and drained
1/2 tsp turmeric
1 tsp salt, or to taste
4 c water

In a large sauce pan, add the lentils, salt, turmeric and water and bring to boil.  Turn the heat down, cover and cook until lentils are soft, about 15 to 20 minutes.  Taste for salt and adjust to taste.  With a ladle, mash the lentils.


TADKA
SEASONING

2 Tbsp oil canola
1 tsp cumin seeds
1 green chilli chopped, remove seed, if needed
1 Tbsp ginger, grated
1/4 c cilantro, chopped
1/2 lime or 1/2 lemon, juiced

In a small frying pan, heat the oil.  Add cumin seeds, letting them splutter.   Add chilli and ginger, stir for a minute.

Add the seasoning to cooked lentils.  Add the lemon juice.  Garnish with chopped cilantro.

Serve hot with rice/bread or as a soup.