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1
In this recipe, the ratios are most important. I use a small teacup to prepare mine, you can use the American cups measurement, as long as you use the same proportions. My teacup is approximately 2/3 of an American cup measurement. For my recipe, the ratio of red lentils to mung lentils should always be 3:1, with the salt and cayenne pepper adjusted according to the amount you decide to make.
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2
Plonk into a medium-sized heavy bottom pan, (mine is 8in): lentils, salt, haldi, cayenne pepper, garlic clove, tomato sauce (if you dont have the tomato sauce/passata/diced tomatoes, don't worry about opening a brand new can, you can omit it, you won't be compromising on the taste of the end result) and boiling water.
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3
Place it on a low-medium flame, cover with lid, but not completely, so as to allow some steam to escape, otherwise the lentils will overflow- you don't want a yellow protein mess on your stovetop- take my word for it! ;-)
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4
Let it simmer for 30 minutes. You will see that the two breeds of lentils will finally become a velvety puree, indistinguishable from each other; this means it is ready. Smoosh the garlic clove with the back of your ladle, it will blend right in.
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5
Drizzle with yoghurt, add some diced tomatoes (optional) and coriander/cilantro leaves (optional).
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6
Open a bottle of Falanghina or Vermentino. And if you're like me, set your table for one, and eat there with your best linen and cutlery, so what if you're eating alone, right?
