Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Yellow lentils |
| 1 teaspoon | Ground turmeric |
| 3 teaspoons | Ground cumin |
| 5 | Habaneros, chopped finely, |
| Seeds and placentas removed | |
| 2 | Finely chopped shallots |
| 4 | Finely sliced shallots |
| 5 | Finely sliced cloves of |
| Garlic | |
| 1½ tablespoon | Whole coriander seeds |
| 2 tablespoons | Ghee (vegetable oil is fine, |
| Preferably flavor-removed | |
| Olive | |
| Oil) | |
| 2 tablespoons | Black mustard seeds |
| 28 ounces | Crushed tomatoes (a large |
| Can) | |
| ¼ bunch | Fresh cilantro |
| ½ can | Coconut milk (optional) |
| Black pepper | |
| Salt | |
| Water |
Stage One
Pick over the lentils, removing ones that don't look right. (There may be small rocks--remove them too ) Wash the lentils in water, then put them in a large pot with 7½ c water and the turmeric. Place on high heat until boiling, then cover (leaving lid slightly ajar) and simmer on low for 45 minutes Stir every once in a while.
Stir in the ground cumin, ⅓ of the habaneros, and the chopped shallots. Cook for 15 minutes more. Add another ⅓ of the habaneros. Cook for another 15 minutes, add a little salt, then leave on very low heat while you begin the next stage.
Stage Two
From: Lromero@... (Lorance Ro