Preparation:
Heat oil over medium heat. When hot, add cumin seeds and let sizzle for a few seconds. Add the garlic and stir-fry till the garlic changes colour. Put in the onion and stir-fry until they begin to brown at the edges. Add the lentils and water. Bring to a boil, cover and simmer for about an hour, or until the lentils are tender. Add salt and cayenne. Stir to mix and cook another 5 minutes.
Madhur Jaffrey's "Indian Cooking |
