A staple from the finest tradition of Indian cookery. This mouth-watering, creamy lentil dish is delicious and simple.
- 1 lbs. lentils
- 1 oz. butter
- 3 slices ginger, julienned
- ½ tsp turmeric
- 1 bay leaf
- 3 pods green cardamom
- Cayenne, to taste
- 2 oz. butter or ghee
- 3 buds green cardamom, ground
- 2 cloves garlic, chopped
- 1 pinch asafoetida
- 2 tsp black cumin
- 2 Tbsp parsley, chopped
With a colander, clean lentils thoroughly under cold water until it runs clear. Drain and place in a saucepan. cover with water.
Bring to a boil and remove froth from the surface. Reduce heat. Add First Seasoning ingredients. Cover and cook until lentils resemble a purée.
In a separate pan, heat the ghee or butter. Add asafoetida and black cumin and cook for about 10 seconds.
Add garlic and cardamom to the pan. Cook for another 20 seconds.
Pour mixture over the lentils. Garnish with parsley and serve piping hot.