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1 Rinse lentils, add water, serranos, turmeric, salt. Bring to boil, then partially cover and simmer 25 mins. Cover and cook another 10 mins.
2 Meanwhile cook onions in 1 T oil until golden-brown, about 10 mins. Add tomatoes and ginger and cook till tomatoes turn to mush, abt 8 mins. Stir constantly, turbning heat to low if necessary to prevent sticking. Add this mush to lentils.
3 Rinse frying pan and dry. Add remaining 1 T oil and heat it over med-high heat. When oil is hot, add panchphoran and heat till seeds begin to pop (15 seconds). Add red peppers and fry another 15 seconds, till they turn a little darker. Turn off heat, add garlic and let sizzle for 30 seconds. Stir this mixture into the lentils and then serve the whole thing over rice.
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