Another Lentils Recipe

Found a simpler Indian lentils recipe. Our neighbors, Adam and Melissa are always looking for foods that their one year old John Harper will eat, and he enjoyed this one. We use it as a side dish for dinner or main dish for lunch, serving it over rice.

Red Lentils Tarka (Masoor Dal)

from Madhur Jaffrey's Quick and Easy Indian Cooking

1 1/2 cup red lentils

1 tsp. dried turmeric

1 1/2 tsp. salt (we use less, start with 1 tsp and add more at the end if needed)

3 Tb. veg. oil or ghee

generous pinch of ground asafetida

1 tsp cumin seeds

1-3 dried hot red chiles

Wash lentils in several changes of water, and drain. Put lentils in heavy saucepan with 5 cups water and turmeric. Stir and bring to a simmer. Cover, such that the lid is slightly ajar, turn the heat to low, and simmer gently for 35-40 minutes or until the lentils are tender, stirring every so often. When tender, stir in the salt, and leave the pot on very low heat while you do the next step.

To make the tarka, put the oil in a small frying pan set over medium high heat. When the oil is hot, add asafetida, then the cumin seeds. Let the seeds sizzle for a few seconds, then add the chiles. As soon as the chiles turn dark red, lift the lid of the lentil pot and pour in the contents of the frying pan - both the oil and the spices. Cover the lentil pot immediately to trap the aromas.

Note: I have also added minced or pressed garlic to this recipe, adding it to the oil after the chiles, pouring the contents into the frying pan just after the garlic turns from white to tan. Be careful, garlic will turn to brown or black quickly if left in hot oil very long.