- Prepare the tempering (tarka). In a
small pan, heat the oil over medium-high
heat. Add the asafetida (if using) and
mustard seeds. Mustard tends to pop, so
keep a lid handy. - Once the seeds start to pop, quickly
add the red chiles and curry leaves.
Cook for another 2 minutes, stirring
frequently. - Once the curry leaves start to brown
and curl up, add this mixture to the
lentils. Cook for another 5 minutes. - Add the red chile powder and salt.
Serve as a hearty soup, as a traditional
side to dosa, or with brown or white
basmati rice.
axel boer
(Axel Boer)
#1