MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yellow Lentil Curry
 Categories: Indian
      Yield: 4 Servings
 
    200 g  Yellow lentils
    100 ml Water
    1/2    Onion
    1/2    Tomato
      1 ts Garlic; mashed
      1 ts Ginger; mashed
      3 tb Salad oil
           Salt; to taste

MMMMM------------------------WHOLE SPICES-----------------------------
    1/2 ts Mustard seed
    1/2 ts Cumin seed
      3    Red chili peppers

MMMMM-----------------------GROUND SPICES----------------------------
      1 ts Turmeric powder
      1 tb Ground coriander seeds
      1 tb Ground cumin
 
  Chop the onion; cut the tomato into chunks of roughly the same size.
  
  Rinse the lentils, then cook in 100 ml of water. Bring to a boil over
  high heat, then add turmeric powder and lower the heat to medium and
  cook for 45 minutes or until the lentils take on a thick consistency
  then cut the heat. Add water as needed as the lentils are cooking.
  
  In a thick pot heat up the salad oil on medium heat, add the mustard
  seed and close the lid.
  
  When the mustard seeds start popping inside the pot, add the rest of
  the whole spices and stir fry, then add the onion, garlic, and
  ginger, turn up the heat slightly and stir fry until the onion starts
  to change color.
  
  Reduce the heat and add the rest of the ground spices and a little
  salt. Stir fry for about 20-30 seconds.
  
  Add the tomato and heat on medium heat. Cook until the water cooks
  out of the tomatoes and they achieve a paste-like consistency.
  
  Add the cooked lentils and heat on high until the mixture boils, then
  turn to low and cook for 1-2 minutes to combine. Add salt to taste,
  then serve.
  
  Recipe by Indian Curry by Yoshima Nair, 2015
 
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