Added by CarolineB | Sat 02 May 2009 @ 12:20
Lentils do not have much of a proprietary taste. In this dish they are cooked \'al dente\' and are enhanced by some spices - freshly roasted and ground in a pestle and mortar if possible - and a bit of fat (ghee, oil, butter) to carry the flavours...
150g of lentils (puy, moong dal, else)
1 pinch of kurkuma powder
1 pinch of ground coriander seeds
1 pinch of ground cumin seeds
1 pinch of chili powder
1/2 tsp of fat (ghee, oil, butter)
Bring a pot with 250 ml of water to boil. Add the lentils and let it cook for a few minutes. Turn off the heat and let the lentils absorb the water. If this has happened, add the spices and the fat, and stir. Cover with a lid and serve soon.