¼ cup split yellow lentils
A pinch asafoetida
¼ cup split red lentils
5 tablespoons butter or ghee
¼ cup split dried mung beans beans
4 garlic cloves, finely chopped
¼ cup split Bengal gram
¼ tsp. salt
1 onion finely chopped
¼ teaspoon turmeric
8 Curry leaves
¼ teaspoon chili powder
½ teaspoon Brown or black mustard seed
¼ teaspoon garam masala
2 Green chilies
¼ teaspoon cumin seeds
2 inch piece Ginger root, peeled and grated
Place the lentils, mung beans, and Bengaln Gram in a bowl, Cover with cold water and let soak one hour. Bring 1 2/4 quarts water to boil vanilla goals have almost finished soaking. Drain the legumes, and place them in a large saucepan over high heat. For the boiling water over to Return the water to a boil. Partially cover the pan, reduce the heat to low, and simmer, stirring occasionally, 20 to 30 minutes until yellow and mushy. Do not burn. Top with extra water if necessary
Melt 3 ½ tablespoons of the butter or ghee it a separate pan over medium eight. Stir in the asafetida, garlic, and onion and fry, stirring frequently, 6 to 8 minutes until the onion is Golden brown. Stir in the salt, chili powder, and Tumeric and the legumes with any remaining cooking water and simmer, uncovered, stirring occasionally, 10 minutes. Sprinkle with the garam masala.
Melt the remaining butter in a small skillet over medium heat. Add the mustard and cumin see and stir about 30 seconds until they begin to splutter. Do not burn. Stir in Curry leaves, Ginger, and chilies and stir a further 30 seconds. Pour the spice mixture over the lentils. Serve hot.
Cuisine Writer
