This simple homestyle lentil curry is from the province of Sindhi. The ginger and removal of the foamy scum in steps 1 and 2 help prevent bloat and gas that you may have experienced with lentils in the past.
makes ~4 cups
- Soak the lentils for 30 minutes to an hour (do not soak for much longer or else they will start to ferment). Drain the lentils, add 3 cups of fresh water, turmeric, ginger puree and salt and bring to a boil uncovered.
- When the lentils boil, lower the heat and let them simmer for 2-3 minutes. A foamy scum will rise to the top, remove it until it stops appearing.
- Lower the heat and cook covered at low heat for 25-30 minutes or until the lentils are soft and cooked through and almost all the water is gone. Lentils should be soft and mushy without being watery.
- Transfer the lentils to a serving dish. Combine the spices, mix & sprinkle the spices over the lentils evenly.
- Heat up the ghee and drizzle over the lentils. The spices will splutter and cook and form a ‘spice crust’.
*to crack the spice, simply crush the seed with a rolling pin or press it with the bottom of a cup until the spice remains in tact, except for a crack or two.
ideas / variations
- Serve with rice or naan.
- For a vegan version, use olive or coconut oil instead of ghee.