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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|Serving Size: 1 recipe (854g)|
|Recipe Makes: 4|
|Calories from Fat: 91 (14%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 0mg||0 %|
|Sodium 323.4mg||11 %|
|Potassium 1595.2mg||42 %|
|Total Carbohydrate 111.4g||33 %|
|Dietary Fiber 20.9g||84 %|
|Sugars, other 90.5g|
|Protein 40.5g||58 %|
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Calories per serving: 664
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