Shazia Gogia Alchemy of Ayurvedic Cookery. I took Shazia's cooking class while she was living here in San Diego. I learned so much from her about Indian cooking. I keep finding new recipes that I fall in love within her cookbook. I highly recommend purchasing her wonderful book. I have a link to the book in my notes.
1cupred lentilssoak 30+ minutes, then boil 15-20 minutes
3-4tbspGhee
1tbspwhole cumin seedscook until they start popping
3-4cloves garlicminced
1 1/2 inchgingerminced
1/4-1/2tspThai or Indian green chilito taste
1large red Onionchopped let sit for a few minutes for health purposes
1 tspturmeric
1/2tspcumin
1/2tspcoriander
3-4juicyRoma Tomatoeschopped
salt and pepper to taste
Instructions
Prepare Lentils by soaking 30+ minutes then boil 15-20 minutes
Heat Ghee in a large skillet or deep pot
add a pinch of Hing this is very strong and is for digestion I usually leave it out
add whole cumin seeds cook until they start popping
add garlic, ginger,and chili stir 30 seconds
add onions cook about 7-8 minutes until they turn light brown
Move onion mixture to side of the pan and allow the ghee to be present
add the spices: Turmeric, cumin, and coriander and stir well
when seasoning are fully absorbed mix in with the onion mixture
add the chopped tomatoes and combine into the mixture
add boiled lentils to mixture and bring to a boil. Simmer on low heat for at least 30-35 minutes and keep stirring, add liquid if necessary, don't let the lentils stick to the bottom of the pan.
salt and pepper to taste
garnish with cilantro
serve with rice
Notes
To purchase Shazia Gogia's book https://shazyogaayurveda.com/books/ I hope you enjoy her book as much as I do.