Traditional Dhal

(Thick Indian lentil stew)

Ingredients:

1 ½ cup red lentils (masoor or Lens culinaris)
½ cup yellow moong lentils (the variety with husk/skin removed)
½ tsp salt
pinch turmeric powder
¼ tsp cayenne pepper
1 Tbsp. tomato sauce/pasta/canned diced tomatoes or ¼ fresh tomato, chopped
1 garlic clove, crushed
6 cups boiling water (add more if you wish)


Instructions:

1. Put lentils, salt, tumeric, cayenne pepper, garlic clove, tomato sauce and boiling water into a medium to large-sized pot.

2. Place it on a low-medium heat, and partially cover with lid. (If steam can’t escape, the contents will overflow.)

3. Let it simmer for 30 minutes. It is ready when you can’t tell the two types of lentils apart from each other (very soft consistency).

4. Serve with Basmati rice, Indian naan bread, or even a pita.


Source: http://www.thespicespoon.com/blog/lentils/