Yield: 1 Servings
|2 cups||Orange lentils|
|¼ cup||Vegetable oil|
|1 large||Onion, chopped|
|1||Piece (1") fresh ginger, grated|
|2||Cloves garlic, crushed|
|1 teaspoon||Ground coriander seed|
|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, .