|Total Time||1 hour|
Adapted from two recipes in Madhur Jaffrey’s World Vegetarian, this lightly spicy dish is delicious served over rice and alongside curried cauliflower, such as Indian-Style Sauté of Cauliflower and Greens, or potatoes, such as Okra with Potatoes.
|1||cup red lentils, picked over, washed, and drained|
|¼||tsp. ground turmeric|
|2||Tbsp. ghee, coconut oil, peanut oil, or other vegetable oil|
|1||tsp. whole cumin, anise, or fennel seeds|
|1||green onion, cut into slivers (optional), or a few Tbsp. minced onion|
|~||Black or cayenne pepper, to taste|
|~||Plain yogurt, for garnish (optional)|
This content is from the Culinate Kitchen collection.
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