What she’d tell you
Babcio met lentils as a child in Poland, but never like this. Indian spices woke them up in a way I never imagined. The tadka (hot oil with spices poured sizzling over the top) still makes me smile every single time.
What you need
Written for 2. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Rinse lentils well under cold water. Place in a pot with 600 ml water, turmeric, and a pinch of salt. Bring to a boil, then simmer 15 minutes until soft, skimming any foam.
While lentils cook, heat oil in a small pan. Add cumin seeds and cook 30 seconds until they pop.
Add onion and cook 5 minutes until soft and golden. Add garlic, ginger, chili powder, and garam masala. Cook 1 minute more.
Add tomatoes to the onion mixture. Cook 3 minutes until slightly thickened.
Stir the tomato-spice mixture into the cooked lentils. Simmer together 3 minutes. Taste for salt.
Serve with cilantro scattered over the top, and rice or flatbread alongside.
If you haven’t got it
Red Lentils
yellow split peas, given fifteen minutes longer
Ginger
a little more garlic, though you lose the warmth
Keeping it
Four days in the fridge, three months frozen. It thickens overnight: that is normal.
A pot with water stirred in until it loosens. Fry a fresh spoon of spice in oil and pour it over; it wakes the whole thing up.
