1. Pick over the lentils and remove foreign objects. Wash in cold water, exchanging water several times. Add the drained lentils to the 5 cups of water in a large pot over medium high heat. 2. Slice the ginger into 3 quarter-coin sized slices and add them to the pot. 3. Bring to a boil. 4. Add turmeric and salt after it is boiling. Add one tsp of oil or margarine to prevent froth and boil-over. Cook, stirring occasionally for 30-45 minutes, or until the lentils are tender. 5. Remove from heat. Remove ginger pieces and discard them. 6. Remove approximately 1/3 of the lentils and set aside. 7. With a hand blender, puree the remaining lentils. Return the reserved lentils to the pot. Salt to taste. Set aside until the tadka is ready. 8. Prepare Tadka in a separate skillet (while lentils cook): 9. Melt margarine over medium heat. 10. Fry onions until golden and carmelized. Fry them as long as you have patience to watch over them, the longer the better -- but don't burn them. 11. Turn heat up to high, add garlic and fry for about 2-3 more minutes, or until it is golden but not burned. 12. Add cumin and stir well. 13. Pour the tadka over the lentils and stir well. ---------------------------------------------------------------------------
Nutrition
Ingredients
