10 minutes to cook
From Kathy Hunt.
- 5 to 6 cups water
- 1 cup yellow lentils
- 1 tablespoon turmeric powder
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- 1/3 cup plus one tablespoon chopped white onion
- 2 teaspoons ginger, minced
- 2 teaspoons green chili pepper, chopped
- 2 plum tomatoes, chopped
- 1/2 teaspoon red chili powder
- Handful fresh coriander, washed and chopped
- 2 whole, dried red chilies
In a large saucepan, bring the yellow lentils, turmeric, salt and 5 to 6 cups of water to a boil. Skim the foam off the top, cover the pan with a lid and simmer over medium-low for roughly 1 hour. When finished, the lentils will be soft and broken down. Remove the pan from the heat and set aside.
In a medium saute pan, heat the olive oil. Add the cumin seeds, black mustard seeds, chopped onion, ginger and green chilies. Saute until the onion browns. Add the tomatoes and saute until they have softened, about 1 minute. Add the red chili powder and boiled lentils to the cooked onion-tomato mixture. The resultant dish will be soupy but not runny. Check and adjust the seasonings as needed. Finish the dish with chopped coriander and whole red chilies. Serve with a side of steamed basmati rice.
Per serving: 235 calories; 14 g fat (2 g saturated fat; 50 percent calories from fat); 27 g carbohydrates; 0 mg cholesterol; 594 mg sodium; 11 g protein; 13 g fiber.