1 cup red split red lentils (masoor dal), well rinsed
1/2 teaspoon cumin seeds
2 garlic cloves, minced
1/2 teaspoon red chili powder
In a deep pot, combine 4 cups of water, tumeric powder, salt, and 2 tablespoons of the vegetable oil. Bring to a boil. Add all the lentils and mix well. Bring to a full boil. Reduce heat to medium and cook, uncovered, for about 25 minutes or until the lentils are soft. If the water begins to dry out, add up to 1/2 cup more. (The consistency should be like a creamy soup.) Remove from heat.
Using a spoon, mash the cooked lentils to a creamy consistency. Set aside.
In a medium pan, heat the remaining vegetable oil. Add the cumin seeds. When they begin to sizzle, add the garlic and red chili powder; sauté for about 20 seconds.
Remove from heat and pour over the lentils. Mix well and serve hot.
Yields: 4 servings
Preparation Time: 45 minutes
For those familiar with Indian cuisine, The Everything Indian Cookbook provides a wide array of your favorite dishes with a simple recipe format that you'll appreciate. For those just dipping their toes in the vast ocean of Indian cooking, it offers to hold your hand and show you the way. If this describes you, I highly recommend carefully reading the first chapter, which provides an excellent guide to the basics of Indian cooking, and follow that up with a look through the glossary and the suggested menus (both near the end of the book) before tackling the recipes. These will give you the background necessary to feel more comfortable with the terms, techniques and tips used throughout the recipes. With that bit of advice given, I wish you many successes as you enjoy the delightful tastes that can be yours with The Everything Indian Cookbook!
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