This is a weeknight variation of orange split lentils which are extremely versatile because of their quick cooking time and naturally mild and adaptive taste. They are comforting, simple, and as basic as it gets. Everyone in my family, including my children, loves this lentil. This light variation is a summertime favorite but can be enjoyed as a soup in winter, if desired, with some hot buttered whole wheat toast.
- ½ cup dried orange/red split lentils (masoor dal)
- ½ teaspoon turmeric
- 1 teaspoon salt
- 4 green chilies, slit lengthwise
- 2 ripe tomatoes, chopped
- 2 teaspoons ghee (clarified butter)
- 1 teaspoon cumin seeds
- 2 tablespoons chopped cilantro
Put the lentils and 3 cups of water in a saucepan and bring to a boil. Add the turmeric, salt, and green chilies and cook for about 15 minutes. While the lentils are boiling a scum may form on the surface, gently remove this while the lentils
Add the tomatoes and cook for another 5 minutes. Mix the mixture well—it should have a nice soupy consistency that is not too thin or too thick.
Heat the ghee in a small skillet on medium heat for about 1 minute and add the cumin seeds and wait till the seeds begin to sizzle. Pour this seasoned ghee over the lentils and stir in the cilantro.
Recipes from THE BENGALI FIVE SPICE CHRONICLES: Exploring the Cuisine of Eastern India
By Rinku Bhattacharya