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BENGAL RED LENTILS

LENTILS: FLAVOURING:
1 1/2 C RED LENTILS
3-6 HOT CHILIES
1/2 TSP TUMERIC
4 1/2 C WATER
1 1/2 TSP KOSHER SALT
4 T GHEE OR LIGHT VEGETABLE OIL
1 C ONION, MINCED
1 T GINGER, GRATED
1 C TOMATOES, CHOPPED
SPICE-PERFUMED BUTTER:
2 T GHEE OR LIGHT VEGETABLE OIL
1 T PANCH PHORON MIX
4 BAY LEAVES
2-4 DRIED RED CHILI PODS
2 TSP GARLIC, MINCED

WASH LENTILS AND PUT IN POT WITH SPICES, SALT, AND WATER. BRING TO BOIL, STIRRING TO AVOID CLUMPING. COOK OVER MEDIUM HEAT, PARTIALLY COVERED (~25 MINUTES). REDUCE HEAT AND SIMMER ANOTHER UNTIL COMPLETELY BROKEN DOWN (~15 MINUTES).

MEANWHILE: FRY ONIONS IN GHEE OVER MEDIUM-HIGH HEAT UNTIL GOLDEN BROWN. ADD GINGER AND TOMATOES AND REDUCE TO THICK PULP (~8 MINUTES), STIRRING CONSTANTLY.

ADD TO DAL.

READY SPICES.

HEAT GHEE IN SMALL PAN OVER MEDIUM HIGH HEAT.

ADD PANCH PHORON. WHEN MUSTARD SEEDS POP (~15 SECONDS), ADD BAY LEAVES AND CHILI PODS. WHEN THEY DARKEN (~30 SECONDS), TURN OFF HEAT.

ADD GARLIC AND COOK UNTIL GOLDEN BROWN (~25 SECONDS).

POUR OVER DAL, MIX WELL, AND SERVE.