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Ingredients
For the lentils
1 cup dry red lentils, rinsed and drained
1/2 tsp sea salt
1 bay leaf
4 cups water
2 tbsp ghee
1 tsp cumin seeds
1 small onion, finely diced
2 minced garlic cloves
1 tsp minced fresh ginger
1 small red finger chili chopped
2 fresh tomatoes, chopped
1/2 tsp sea salt
1/2 tsp kashmiri chili powder
1/2 tsp each of turmeric and coriander powder
1 tsp garam masala powder
1 tsp chicken or vegetable stock paste
1/4 cup chopped fresh cilantro
Directions
- In a large pot, heat red lentils, sea salt, bay leaf and water. Bring to a boil, reduce heat and simmer for around 10 minutes.
- In a separate pan, melt ghee. Add cumin seeds and cook for a minute or two.
- Add onion, and cook for another minute.
- Add garlic, ginger and chili. Saute for another minute.
- Add the tomatoes, chicken/vegetable stock paste and all the spices.
- Cook for around 10 minutes, or until mixture becomes a thick paste.
- Add the paste into the red lentil and water mixture. Saute for another 2 minutes.
- Add the fresh cilantro and mix. Serve over white basmati rice. Enjoy!
