Gujarati Thali with Lentil and Basmati

By AnnieMro

Ingredients

• 2 cups red lentils
• 6 cups water
• 1 tbsp. cane or brown sugar
• 1 tsp. each turmeric and ground ginger
• 1/4 tsp. cayenne pepper
• 2 or 3 small green chilies, chopped
• 1 tsp. salt
• 2 ripe tomatoes, diced
• handful lightly chopped cilantro leaves and stems
• 2 limes cut into wedges
• Tadka
• 1 tbsp. vegetable oil
• 1 tsp each: cumin seeds, mustard seeds, fennel seeds

Preparation

Step 1

Add lentils, water, sugar, turmeric, ginger, chili powder and chilies into a large pot. Heat to med-high and bring to a boil, stirring gently. Lower heat to a steady simmer. Cover and continue cooking until lentils soften and dissolve, another 10 mins. Stir occasionally. Switch to a vigorous whisk which will break down the lentils into a smooth puree.

For Tadka:

Heat oil in pan over med-high heat. When oil begins to smoke, remove from heat and add seeds. Shake gently as they crackle. Pour and stir the hot oil directly into the lentils.

After lentils have softened, stir in salt and tomato. Finish dish with Tadka. Ladle into bowls, sprinkle with cilantro and squeezed lime juice.

Serve with Basmati rice.