This is a delicately spiced curry from a terrific hostess in Katmandu.  Saraswati made hers with mung beans or green lentils, which take about 40 minutes to cook.  Red lentils cook in less than half that time.

 

1   cup red lentils

½   teaspoons ground turmeric

¼   cup butter

¼   cup onion, finely chopped

3   large doves garlic, minced

2"  stick cinnamon

1   tablespoon fresh ginger, grated

1   large tomato, chopped

1   teaspoon salt

1-5 tablespoons fresh lemon juice

1   teaspoon dried red pepper flakes

½   teaspoon fenugreek seeds, crushed and toasted

    steamed rice and yogurt as accompaniments

Place the lentils  in a medium  saucepan  with  enough  water  to cover them  by 1 ½ inch, about 4 cups.  Add the turmeric, cover and bring to a boil.  Reduce the heat and simmer for 15 minutes or until tender.  Melt the butter in a medium saucepan over medium heat.  Add onion and garlic and cook until softened, stirring frequently, about 5 minutes.  Add the cinnamon and ginger and cook and stir for 2 minutes.

 

When the lentils have cooked, add them to the onion mixture along with the tomato, salt, 1 tablespoon of lemon juice, red pepper flakes and fenugreek. Heat through. Taste for salt and add enough lemon juice to spark the flavor, up to 4 more tablespoons.  Serve accompanied by steamed rice and yogurt.

 

Serves: 4