Red Lentils Tarka (masoor dal)

   When it is rainy and cool outside, I usually feel like something warm and comforting to eat.  Lentils seem to be the answer.  In the morning I had prepared some red quinoa, so that is what you can see I used to accompany the lentils.  Traditionally you would serve the lentils with basmati rice.  You may want to have a side of raita(yogurt and cucumber salad) and some Indian flat bread, and you would have a lovely light lunch.
   I love this recipe because it is quick and full of flavor.  The quinoa has a nice nutty flavor, that marries well with the lentils. With just a bit of mint on top, you have a wonderful combinations of flavors that is so satisfying.

As Always,
ENJOY!

This recipe comes from Quick and Easy Indian Cooking by Madhur Jaffrey

Serves 6 - 8

½ tsp ground turmeric

3 tbsp vegetable oil or ghee

¹/3 tsp asafoetida ( I use 1/2 tsp. minced garlic)

1 tsp whole cumin seeds

3-5 small dried chillies or 1/2 tsp. chili flakes

1 1/2 cups red lentils

1 1/4 tsp. salt

• Wash the lentils well in a big bowl of water, then drain and tip into a large pan.

• Pour in 5 cups water. 
• Stir in the turmeric,bring to a simmer. Do not let it boil over. Reduce the heat to very low and partially cover with a lid slightly ajar.

• Cook for 40 minutes, stirring occasionally. Add salt and mix.

• Now make the tarka. Heat the oil and add the asafoetida(or garlic), cumin seeds and chillies. As soon as the chillies crisp, and darken, and the garlic is golden, remove from heat.
• 
  

• Pour the mixture into the dal and put a lid on. This will keep warm for half an hour or so until you are ready to serve.