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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

1. Wash lentils and soak in cold water for 2 to 3 hours.

2. Sliced onions finely and drained the lentils.

3. Heat fat add cumin and lentils and fry for 3 to 5 minutes.

4. Add coriander, salt, ginger, turmeric, and chili and continue frying.

5. Add enough water to come to an inch above the lentils.

6. Bring to a boil, then simmer over low heat until lentils are tender, and water is absorbed.

7. Heat 1 ounce of fat and fry onions until golden brown.

8. 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