Indians love dried beans and split peas, eating them in some form at every single meal. They are sometimes cooked on their own, but they can also be combined with vegetables, fish, or meat. This recipe is for pork and lentils, but you could use lamb, if you prefer it. Ideally, make this dish ahead of time, as the lentils absorb a lot of liquid after the cooking is done. Served with a salad and relishes, this becomes a meal in itself.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Toss the cumin, coriander, turmeric, and cayenne together in a small bowl. Add 2 tablespoons water. Stir to mix.
Step 2
Pour the oil into a large, wide pan and set over medium heat. When hot, put in the onions. Stir and sauté about 3 minutes, until the onion pieces turn brown at the edges. Add the ginger and cook and stir for half a minute. Add the spice paste and stir for a minute. Add the tomatoes. Stir and cook them for 2–3 minutes. Add the meat. Stir and cook it for 2–3 minutes. Pour in 1 cup water and bring to a boil. Cover and cook on medium-high heat for 10 minutes, stirring from the bottom now and then. When the sauce is greatly reduced, add the lentils, 3 1/2 cups water, and salt. Stir and bring to a simmer. Cover partially and cook for 40 minutes or until lentils are tender. Check for salt, adding more if needed.
