Rinse lentils well, add water, seriano chillies, turmeric and salt. Bring carefully to boil and cook over low to medium heat, partially covered for 25 minutes. Cover and cook another 10 mins. Adjust salt. While lentils are cooking, cook onions in a frying pan in the oil until they are golden brown, stirring constantly. Add tomatoes and ginger and continue cooking until the tomatoes decompose into a delicious and fragrant mush. Stir constantly so that tomato mixture doesn't stick. Turn heat to low if necessary. Scrape out this mush into the lentils and stir it in. Let letils sit while you make the spiced oil. Heat the remaining 2 tsp oil in a dry frying pan over a medium high heat. When oil is hot add panch phanon mix and heat until the seeds begin to pop, about 15 secs. Add red chillies and fry for another 15 secs, until they turn a little darker. Turn off heat and add the crushed garlic and let sizzle for about 30 secs. Stir this mixture into the lentil and tomato mixture and adjust salt. Tastes good.
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