the ingredients except the turmeric over
medium heat. When putting them into the
pan, start with the lentils so they are
closest to the heat and cook through.
Shake or mix frequently, and watch
closely that the mixture does not burn.
(You have to especially watch the poppy
seeds, which cook quickly. They can
also be added toward the end of
cooking.) Once the lentils brown, the
curry leaves start to curl up, and the
spices smell aromatic (about 7 minutes),
transfer the mixture to a large plate or
bowl and allow it to cool for 15
minutes.
- Once the mixture is cool, transfer it,
along with the turmeric, to a spice