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2 oz. red lentils
9 oz. water
1/4 oz. ginger root, peeled, thinly sliced
turmeric, to taste
1 tsp. vegetable oil
1/2 tsp. cumin seed
cayenne pepper, to taste
1/2 oz. cilantro, chopped
ground coriander, to taste
salt, to taste
Place lentils and water in pan; heat to boiling. Reduce heat to simmering; skim. Add ginger and turmeric; simmer for 20 to 30 minutes or until lentils are soft. Heat oil until hot; add cumin. Fry until seeds are brown; add cayenne, cilantro and coriander. Stir into lentils. Season with salt.
9 oz. water
1/4 oz. ginger root, peeled, thinly sliced
turmeric, to taste
1 tsp. vegetable oil
1/2 tsp. cumin seed
cayenne pepper, to taste
1/2 oz. cilantro, chopped
ground coriander, to taste
salt, to taste
Place lentils and water in pan; heat to boiling. Reduce heat to simmering; skim. Add ginger and turmeric; simmer for 20 to 30 minutes or until lentils are soft. Heat oil until hot; add cumin. Fry until seeds are brown; add cayenne, cilantro and coriander. Stir into lentils. Season with salt.
