Cook the lentils by boiling or pressure cooking
until lentils are soft. (Pressure cooking is
faster.)
In a skillet heat the oil and add mustard
seeds. When mustard seeds begin to flutter, add
onions, ginger, jalapeno peppers, and garlic.
Saute until the onions and garlic are golden
brown. Add coriander and cumin. Add chopped
tomatoes. Saute the mixture well until tomatoes
are well cooked.
Add water. Boil 6 minutes. Add cooked lentils,
stirring well. Add salt to taste, stirring well.
Add finely chopped cilantro and remove from heat.
Serve hot.
Serving
Suggestions
A spicy Indian lentil soup that can be enjoyed with rice or Naan Indian bread. A very healthy dish
Originally Submitted
8/23/2015
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