Tip: You always want to boil your lentils without salt so they cook faster. Salt tends to slow down the cooking process. Salt can be added at the end of the dish.
1 cup of washed Masoor Lentils.
3 cups of water
1/2 medium onion chopped
1 green chili (serrano) sliced down the middle
1/2 tsp turmeric powder
1 Tbs of grated garlic and ginger
1 cinnamon stick
You will know the lentils are done when the water has cooked out and the lentils are soft and tender. The turmeric will give the lentils a sunny yellow color.
When it comes to this point, turn off the stove and set the pan aside until later.
One diced small onion
1 tsp of cumin seed
1 tsp of mustard seed
2-4 dry red chilies broken into pieces (or to taste)
10-20 curry leaves
Heat 1 Tbs of canola oil in a small frying pan on medium heat. Once the oil is heated add the cumin seeds, mustard seeds and dry chilies. Cook for about 30 seconds until the seeds start to splutter.
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