Spicy Lentil Curry

By akselden

Ingredients

• 1/2 cup brown or green lentils, washed and drained
• 6 c. water
• 1 tbsp. vegetable oil
• 1 tsp. cumin seeds
• 1 large onion ;peeled and chopped
• 1 medium-size tomato,chopped
• 1 hot red chili pepper whole
• 1 tbsp, grated fresh ginger or 1 tsp powdered sugar
• 1 clove garlic minced
• 1/2 tsp. ground turmeric
• Salt to taste
• 2 tbsp. chopped fresh cilantro

Preparation

Step 1

Put lentils and water in a heavy saucepan and, over medium high heat bring to a boil, then reduce heat. Simmer, partly covered for 45 minutes, or until lentils are tender, occasionally skimming off the foam. Stir to prevent sticking.
While the lentils are cooking heat oil in a nonstick skillet over medium-heat. Saute cumin seeds for just a minutes, taking care not to burn them. Add onion and cook until light brown, 4-5 minutes. Add tomato and the whole hot pepper and continue to cook until tomato is reduced to a pulp, about 5 minutes, stirring frequently. Remove and discard hot pepper.
When lentils are tender, stir in onion mixture, ginger, garlic, turmeric and salt, if desired, and cook another 10-15 minutes. Serve hot over rice garnished with cilantro. Makes 6 1 cup servings.