Ingredients:
Key spice:
Panch Phanon Mix, also known as Five Spice (do not
substitute Chinese Five Spice!)
Equal proportions of whole cumin, fenugreek, anise,
mustard, "Indian black
onion" seeds (kalunji). You will need to go to an
Indian Store to get the
last ingredient. It is not related to the onion.
1 1/2 C red lentils
3 1/2 C water
6 Serrano chilies (or 3 jalepeno?), either whole or
sliced in
quarters
1/4 t turmeric, or more to taste
1 1/2 t salt
4 T ghee, butter or vegetable oil
1 C minced onions
1 C chopped tomatoes
1 T grated fresh ginger
2 T ghee or vegetable oil
1 T panch phanon mix
4 dried small red chilies
1-3 cloves garlic
Direction:
There are three basic steps to this recipe: cooking the
lentils in water,
making a tomato/onion/ginger mush, and making a spiced
oil.
Rinse lentils well, add water, Serrano chilies, turmeric
and salt.
Bring carefully to boil and cook over low to medium
heat, partially
covered, for 25 minutes. Cover and cook another 10
minutes. Adjust salt.
While lentils are cooking, cook onions in a frying pan
in the oil until
they are golden brown (approximately 10 minutes),
stirring constantly.
Add tomatoes and ginger and continue cooking until the
tomatoes
decompose into a delicious and fragrant mush
(approximately 8 minutes.)
Stir constantly so that tomato mixture doesn't stick.
Turn heat to low if necessary.
Scrape out this mush into the lentils and stir it in.
Let lentils sit
while you make the spiced oil.
Do a quick rinse of the frying pan, without soap, and
dry thoroughly.
Add the remaining 2T oil and heat over medium high heat.
When oil is
hot add panch phanon mix and heat until the seeds begin
to pop, about 15
seconds. Add red chilies and fry for another 15 seconds,
until they
turn a little darker. Turn off heat and add the crushed
garlic and let
sizzle for about 30 seconds. Stir this mixture into the
lentil/tomato
mixture and serve with rice. Adjust salt.
***
For Details about
Ingredients , check your nearest Indian Store
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