1. Melt butter in a large saucepan over medium heat. 2. Add onion, saute until translucent. 3. Add garlic and ginger, saute a 1-2 minutes. 4. Add salt, tumeric, coriander, cumin, mustard powder, Cayanne Pepper and cook for 1-3 minutes until fragrant. 5. Add water, scraping to loosen browned bits from the bottom. 6. Stir in tomato, potato, and lentils. 7. Bring to a boil; cover, reduce heat, and simmer until potato mixture is tender (About 30 minutes). 8. Remove from heat and stir in Parsley & Red Wine Vinegar. 9. Serve over rice or with Naan. ---------------------------------------------------------------------------
Nutrition
Ingredients
