Indian-Style Red Lentils with Ginger

Directions

If you buy lentils in bulk you may need to pick over the lentils to see if there are any stray rocks or other types of legumes mixed in. Rinse lentils with cold water until the water is not cloudy, then drain into a fine strainer. Put 5 cups water in a medium saucepan, add lentils and turmeric, and simmer until the lentils are starting to soften and water is mostly absorbed. This will take 15-25 minutes, depending on how fresh your lentils are. While lentils are cooking, chop the onion, peel and finely dice the ginger root, and chop fresh chiles . Heat the oil in a large heavy skillet, add the cumin seeds, and “sizzle” them for 30 seconds. Add the onions and stir-fry about 1 minute. Add the minced ginger root and stir-fry 2-3 minutes more or until the onions and ginger are both starting to soften and slightly brown. Add the can of diced green chiles with juice and cook about 2 minutes more. When lentils are soft, add them to the pan with the cumin seeds, onions, ginger, and chiles, and season with 1 tsp. salt. If there isn’t much more water left in the lentils add 1/4 cup more water and then cook at a low simmer about 10-15 minutes more, or until the lentils are mostly dissolved and liquid is mostly evaporated. I think it’s a personal preference how soupy you like this dish, but I cook it until the lentils are mostly dissolved and the mixture is slightly thick. Eat hot, garnished with cilantro or sliced green onions if desired. This is good eaten with something like Indian flatbread, flour tortillas, or pita bread to scoop up the lentils.