-
1
Cook the yellow lentils with plenty of water.
-
2
I use a pressure cooker, but whatever method you use, they should turn out extremely soft with lots of liquid.
-
3
I use a ratio of 1 cup yellow lentils: 4 cups water when using the pressure cooker.
-
4
After cooking, blend the lentils into oblivion with a spoon.
-
5
You want the smoothly blended effect of an immersion blender, though I dont recommend mixing an immersion blender with a pot of hot, liquidy lentils!
-
6
The end result should be very soupy.
-
7
Place a small pot over medium heat.
-
8
Add the olive oil.
-
9
When hot, add mustard seeds, cumin, and white lentils.
-
10
Add the garlic and curry leaves, being careful not to let the mixture burn.
-
11
If the spices or garlic brown too deeply, throw them out and start over.
-
12
When the garlic is golden, add the tomatoes.
-
13
Season with turmeric, cover, and cook for 3-5 minutes.
-
14
Uncover and add 3-5 cups of water.
-
15
Dont use broth, or the flavor of the dish will be off.
-
16
When the water comes to a boil, add 8-12 ounces of the lentil broth.
-
17
If you are not using cooked lentils, add 2 tablespoons of ground raw lentils at this stage.
-
18
Add 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
-
19
Simmer for 5 minutes.
-
20
Add cilantro leaves, remove from heat, and ladle into bowls over white rice.
