Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Orange lentils |
| 1 teaspoon | Salt |
| ¼ cup | Vegetable oil |
| 1 large | Onion, chopped |
| 1 \N | Piece (1\") fresh ginger, grated |
| 2 \N | Cloves garlic, crushed |
| 1 teaspoon | Ground coriander seed |
| 1 teaspoon | Turmeric |
| 1 teaspoon | Cumin seeds, crushed |
| 1 teaspoon | Cardamom seeds, crushed |
| ½ teaspoon | Cayenne pepper |
| ¼ cup | Canned tomatoes, or fresh ones, peeled |
Dissolve salt in enough boiling water to cover lentils. Add lentils and cook until tender. Drain and mash with potato masher. Heat oil in a skillet and fry oinions and garlic until onions are golden. Add remaining ingredients and simmer for a few minutes. Stir in lentils and heat until thick. Serve hot.
Posted to rec.food.recipes by japlady@... (Rebecca Radnor) on 1995, .