- 1 cup split red lentils
- 3 1/2 cups water
- 1 tsp salt
- 2 tsp sunflower oil
- 1/2 tsp black or brown mustard seeds
- 1/2 tsp cumin seeds
- 4 shallots, finely chopped
- 2 fresh green chiles, chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 fresh tomato, chopped
- 2 tbs chopped fresh cilantro leaves
Wash lentils under running water until water runs clear then put into a medium sauce pan, add water, and bring to a boil. Reduce heat to medium and skim off foam. Cook, uncovered, for 10 minutes, then reduce heat to low, cover, and cook for a further 45 minutes, stirring occasionally. Stir in salt.
Meanwhile, heat oil in a small saucepan over medium heat, and when hot, and mustard seeds, follow by cumin seeds. Add shallots and chiles and cook, stirring, for 2-3 minutes. Add turmeric and ground cumin. Add tomato and cook, stirring, for 30 seconds. Fold the shallot mixture into cooked lentils, then stir in cilantro. Remove from heat and serve immediately.