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1 med. onion, chopped 1 med. tomato, chopped 1 inch piece of fresh ginger root, peeled and chopped fine 1 tsp. coriander seed, crushed 3/4 tsp. garam masala 4 tbsp. ghee (clarified butter) or plain butter, or a good oil 3-4 twigs cilantro, chopped 4 cups cooked brown or red lentils

Wash and clean through 2 cups of dry lentils. Soak for two hours. Drain water. Put lentils in a saucepan and add water to cover, plus one inch. Bring to a boil. Boil vigorously for five minutes. Drain water and rinse well. This will prevent the unpleasant side effects of lentils.

Add fresh water to lentils to cover, plus two inches extra water. Bring to a boil and reduce to a simmer. Simmer until tender, about 30 minutes. While cooking, check constantly to make sure there is enough water to cover. If not, add some.

Heat oil on medium heat; add onion and cook until transparent. Stirring constantly, add coriander seeds and ginger root until browned. Add tomato, garam masala, and cilantro; stir until liquid is mostly gone. Remove from heat and add to the lentils. Simmer an additional 10-15 minutes and serve hot.