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1
Pick over the lentils and remove foreign objects.
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2
Wash in cold water, exchanging water several times.
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3
Add the drained lentils to the 5 cups of water in a large pot over medium high heat.
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4
Slice the ginger into 3 quarter-coin sized slices and add them to the pot.
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5
Bring to a boil.
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6
Add turmeric and salt after it is boiling.
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7
Add one tsp of oil or margarine to prevent froth and boil-over.
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8
Cook, stirring occasionally for 30-45 minutes, or until the lentils are tender.
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9
Remove from heat.
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10
Remove ginger pieces and discard them.
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11
Remove approximately 1/3 of the lentils and set aside.
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12
With a hand blender, puree the remaining lentils.
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13
Return the reserved lentils to the pot.
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14
Salt to taste.
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15
Set aside until the tadka is ready.
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16
Prepare Tadka in a separate skillet (while lentils cook):
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17
Melt margarine over medium heat.
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18
Fry onions until golden and carmelized.
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19
Fry them as long as you have patience to watch over them, the longer the better -- but don't burn them.
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20
Turn heat up to high, add garlic and fry for about 2-3 more minutes, or until it is golden but not burned.
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21
Add cumin and stir well.
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22
Pour the tadka over the lentils and stir well.
