1 cup black lentils
½ cup red lentils
4 cloves garlic
1 green chilli
½ bunch coriander
2 table spoon butter
3 table spoon oil
2 tsp salt
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp ground garam masala
1 tsp cumin seeds
1 tsp coriander powder
5 to 6 cups water
Wash and soak lentils for about half an hour.
Drain lentils put them in a pot, add salt, chopped green chilli, red chilli, turmeric, garam masala, coriander powder, cumin seeds, and then add 5 cups of boiling water.
Cook on low heat about 40 to 45 minutes or keep on a low simmer
Keep an eye on it to prevent burning or drying! If its starts drying to burn add more water and continue cooking, when lentils ready turn off the heat.
For garnishing in a medium sauce pan add oil and butter (we can’t use butter alone it burns very quickly) over medium high heat until sizzling (APPROX. 1 minute).
Add sliced onions and chopped garlic, cook stirring often until light brown, add fresh chopped coriander and pour over lentils.
Serve lentils with naan or boiled rice for a refreshing meal.
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