- 4 Tablespoons Vegetable Oil
- ½ teaspoon of whole cumin seeds
- 4 cloves of garlic peeled and finely chopped
- 75g onion peeled and chopped
- 200g green lentils washed and drained
- 720ml water
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper or chilli pepper
- Heat the oil in a heavy pot over a medium heat.
- When hot put in the cumin seeds. A few seconds later put in the garlic. Stir and fry until the garlic pieces turn a medium brown colour.
- Now put in the onion. Stir and fry until the onion begins to brown at the edges.
- Put in the lentils and water. Bring to the boil. Cover, turn heat to low and simmer for about an hour or until the lentils are tender.
- Add the salt and cayenne. Stir to mix and simmer gently for another 5 minutes.
These are excellent served with hard boiled eggs cut in two along with chutneys etc. Also great made into pasties with the hard boiled eggs.
Can thoroughly recommend Madhur Jaffreys Indian Cookery Book, her first and in my opinion best book, first published in 1982. All the recipes work and taste fantastic.