Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Red lentils |
| 4 teaspoons | Peanut oil |
| 1 teaspoon | Mustard seeds |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Ground coriander |
| 1 teaspoon | Ground cardamom |
| ½ teaspoon | Ground tumeric |
| 1 large | Onion; finely chopped, (about 1 cup) |
| 1 \N | Clove garlic; crushed |
| ¼ cup | Vegetable stock |
| ½ \N | Lemon ; juice of |
| ¼ cup | Shredded mint |
Rinse lentils in a bowl of cold water, draining well. Boil 3 cups water, add lentils, stir well. Reduce heat to medium and boil lentils, half-covered with pan lid for 10 mins til tender. Drain well. Heat oil in pan over medium heat. Add mustard seeds andcook til they start to pop; add cumin, coriander, cardamom and tumeric, stir over heat 1 min. Add onion and garlic and cook for 5 mins until soft, stirring occasionally. Add stock, lemon juice, mint and lentils. Bring to boil stirring continuously.
Place in serving bowl, serve either warm or cold with pappadams and/or vegetables.
Posted to recipelu-digest Volume 01 Number 568 by "Anna Zapral/David Sudmalis" <annadave@...> on Jan 21, 1998