Whole Red Lentils & Carrots

Astho Musoorir Dal aar Gajar

It was quite surprising how little time it took to cook these lentils on the stovetop.

Ingredients:

1 cup whole red lentils, washed and drained

3 cups water

salt to taste

¼ tsp. turmeric

3 carrots, peeled and diced

2 medium onions, diced

2 Roma tomatoes, diced

6 cloves garlic, minced

2 Tbsp. vegetable oil

1/4 tsp. nigella (kalonji) seeds

Salt to taste

2 jalapeno peppers, sliced
1 Tbsp. cilantro, chopped
1 tsp. ghee

Directions

1. Cook lentils in water, salt and turmeric. Set aside.
2. Heat oil & fry nigella seeds until they snap, crackle & pop.
3. Add onions, tomatoes & garlic & sauté until onions turn translucent.
4. Add cucumbers, stir, cover & simmer until carrots are cooked.
5. Pour lentils into pan and bring to a boil.
6. Adjust salt to taste, garnish with green chilies, cilantro & ghee and remove from heat.

Serve with hot Basmati rice.