Garlic Lentils

I love lentils, and this is one of my favorite lentil recipes. Garlic infused, or you can even infuse this recipe with Ginger, and it takes lentils to yet another level. I hope you enjoy it!

YouTube: Garlic Lentils

Serves: 4

Ingredients

8 curry leaves, each chopped in half and then thinly sliced

4 cloves garlic, peeled, smashed, and chopped

1 large Roma tomato, roughly chopped

2 teaspoons sea salt

1 cup French lentils

1 Tablespoon jaggery OR brown sugar

Seasoning:

3 Tablespoons ghee

1/2 teaspoon black mustard seeds

A pinch of asafetida

1/2 teaspoon cumin seeds

1/2 teaspoon ground turmeric 

3 Tablespoons chopped cilantro

Instructions

• Rinse lentils twice under cold running water. Add 2 cups water and set aside for an hour.
• When the lentils have soaked for an hour, heat a 3 qt sauce pan over medium heat, add 2 cups water and salt. Mix.
• Add lentils along with the soaked water. Bring to a boil over medium heat. Reduced heat to simmer, and cover and cook for 20 minutes. Stir once every five minutes.
• Meanwhile, prepare the 'seasoning' by heating ghee in a small fry pan.
• When the ghee is hot, add black mustard seeds and allow crackling.
• When the crackling has somewhat stopped, add cumin seeds, garlic, curry leaves, and cook for a couple of minutes.
• Add tomatoes and jaggery to the lentils. Stir.
• Add the seasoning and cilantro, and mix. Cook for 5 minutes on low heat. Serve.