For a printable version of this recipe, click here.
Ingredients
8 ounces of lentils
1 medium onion
3 ounces of butter
1/2 a teaspoon of cumin seed
1 teaspoon of coriander
salt to taste
1/2 a teaspoon of ginger
1/2 a teaspoon of turmeric half teaspoon of chili powder
Method
Wash lentils and soak in cold water for 2 to 3 hours.
Sliced onions finely and drained the lentils.
Heat fat add cumin and lentils and fry for 3 to 5 minutes.
Add coriander, salt, ginger, turmeric, and chili and continue frying.
Add enough water to come to an inch above the lentils.
Bring to a boil, then simmer over low heat until lentils are tender, and water is absorbed.
Heat 1 ounce of fat and fry onions until golden brown.
Turn onions and fat into lentils and serve.
Notes
Sliced tomatoes may be cooked with lentils.
Recipe by member Eleanor Inforzato,
taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter