Written Recipe
INGREDIENTS:
1.5 CUP OF LENTILS (RED SPLIT LENTILS)
1 SMALL ONION
1 SMALL TOMATO
5 TBLS OF OIL
HALF A TSP OF TURMERIC POWDER
1.5 TSP OF RED CHILI POWDER
1-1.5 TSP OF SALT (AS NEEDED)
1.5 TSP OF CUMIN SEEDS
1.5 CUP OF BUTTER
1 TSP OF GINGER
1 TSP OF GARLIC POWDER
3 CLOVES OF GARLIC
HANDFUL OF FRESH CILANTRO
BEFORE YOU START, SOAK THE LENTILS IN WATER FOR 1-2 HRS.
1. Heat some oil in a pan, add the onions, making sure they are very thin and small, fry them until they start to soften. Add in the Garlic powder and the Ginger into the pan, cook until the smell disappears.
Add the tomatoes and the spices into the pan, only add half of the cumin seeds and set the rest aside for later. Once you've added in the spices add in the lentils, add four cups of water and let it come to a boil.
Once it has reached boiling point, let the lentils simmer for 30 mins, cook the lentils until the water evaporates and the consistency is thick.
Set aside once cooked.
2. In a separate frying pan, heat 1.5 cup of butter, add in the rest of the cumin seeds. Add half of the cooked lentils into the frying pan. Grate 3 cloves of garlic and fry them until the lentils darken in color. You can garnish the lentils with fresh cilantro. Serve your lentils with Fresh naan or rice.
ENJOY!
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