I forgot how nice it is to cook when one is not rushed. DH had an appointment after work so I put on my favorite apron, turned on Pandora, and set out the ingredients. I savored my time in the kitchen.
- 1 cup yellow lentils, rinsed (you can also use regular lentils)
- 4 cups water
- 1 tsp salt, divided
- 1/2 tsp ground turmeric
- 1 Tbsp oil
- 1/2 tsp cumin seeds
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 2 mangoes, peeled and diced
- 1/2 cup fresh cilantro
- Combine lentils, 4 cups water, 1/2 tsp salt, and turmeric in a large saucepan. Bring to a boil, reduce heat to a simmer, partially cover and cook for about 15 minutes. Stir occasionally.
- Meanwhile, in a large skillet, heat a little oil over medium and cook the cumin seeds until fragrant. Add the onions and cook for five minutes. Add remaining ingredients (except mangoes) and cook for another minute.
- Stir the garlic mixture and mangoes into the mixture; return to a simmer and cook until the lentils fall apart, about 15 minutes more. Stir occasionally. Stir in cilantro before serving.
The Verdict: Served over basmati rice, this was delicious! I simply adore the Indian spices – so does DH. I love how it makes the whole house smell yummy. While DH thought it could use some meat (of course), I rather liked not having to get something out to thaw.