Quick-cooking red lentils seasoned with mustard seeds and curry leaves.
Hands-free mode with voice commands & timers
No ratings yet
Rinse the red lentils under cold water until the water runs clear.
In a medium pot, combine the lentils, water, and turmeric; bring to a boil.
Reduce heat to low, cover, and simmer for 15-20 minutes until the lentils are soft and creamy.
While lentils cook, heat the ghee or oil in a small frying pan over medium heat.
Add the mustard seeds to the hot oil; once they begin to pop, add the cumin seeds, curry leaves, and dried chilies.
Stir in the minced garlic and sauté for 1 minute until fragrant and slightly golden.
Pour this tempered spice mixture (tadka) directly into the cooked lentils and stir well.
Season with salt to taste and serve hot with rice or naan.
