whole green lentils with garlic and onionrating:
This recipe is from Madhur Jaffrey's splendid "Indian Cookery".
By the time you finish the cooking process, virtually all of the liquid should have been absorbed, but watch that it doesn't turn completely solid. I've found that the quantities can be multiplied well and you don't have to be hugely precise with them. It goes very well with pork vindaloo.
4 tbsp ghee or vegetable oil
1/2 tsp whole cumin seeds
4 cloves garlic, peeled and finely chopped
75g onion, peeled and chopped
200g whole green lentils, washed and drained
720 ml water
1 tsp salt
1/4 tsp cayenne pepper
Heat the ghee or oil in a heavy pot over a medium flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic. Stir and fry until the garlic pieces turn a medium brown colour. Now put in the onion. Stir and fry until the onion pieces begin to turn brown at the edges. Put in the lentils and the water. Bring to the boil. Cover, turn heat to low and simmer for about an hour or until lentils are tender. Add the salt and the cayenne. Stir to mix and simmer gently for another 5 minutes.