Instructions

We can prepare it from any lentils, but it's quickest with red lentils. So, we cook the lentils with water about 4 cm above the lentils, a spoon of salt, and a spoon of turmeric. Let it cook until it softens, adding water as needed. It should become a thin porridge.

In another pot, heat two tablespoons of oil, a piece of Ghee butter (about 50g), and a spoon of whole cumin seeds. Stir until the cumin starts to crackle (be careful, at this point, the cumin burns quickly, so work fast and attentively). When it releases aroma, add about 10-20 whole dried chili peppers and immediately add garlic-ginger paste.

If you don't have the paste, you can easily make it at home - crush garlic and ginger in a 1:1 ratio, add salt and lemon juice, and you have the paste. Or buy it in Asian stores. Stir the paste a few times and add a spoon of turmeric, a spoon of ground coriander, keep stirring.

Add finely chopped onions, some finely chopped tomatoes, and a handful of chopped fresh coriander to the mixture.

Cook until everything softens, adding a little water if needed. I cook it for about 30-40 minutes. Let the tomatoes or other vegetables completely soften.

Then, add the cooked lentils to this mixture in batches, sprinkle with a handful of freshly chopped coriander, and cook for another 5 minutes to blend the flavors.

Remove from heat and serve in flatbreads or with jasmine rice. According to personal preference, add some freshly chopped chili.