Today is one of those Fridays, when I am glad this it is Friday. A cold evening, when I am ready for my favorite bowl of red lentils with steaming rice. The great thing about red lentils is that we all love it, especially the kids.
I am hardly the first person who had referred to a book project as a baby, here is one of my favorite bloggers talking about her book baby. The irony is that this paper creature is a lot like the proverbial baby who induces pride but shortly after her birth (yes, my book is a she, I have a strong preference for girl babies, something that my daughter will proudly confirm). Anyhow I digress, the point is that like my other two babies, I was tired and exhausted in the early days.
These past two weeks have been fun, especially with the kick-off of the two by two event, here is a preview of what this Sunday’s round up will look like, so today I took a break and cooked up a comfort dish from my own book.
Yes, that is one advantage of the book, I can refer to my own favorite recipes. And, yes we have the first video for this blog…
Ingredients
- 3/4 cup red lentils (masoor or mushoorir dal)
- 1/2 teaspoon turmeric
- Salt to taste
- 2 tomatoes, chopped
- 4 green chilies, slit
- 2 teaspoons clarified butter
- 11/2 teaspoons cumin seeds
- 2 tablespoons chopped cilantro
Instructions
- Heat about 3 cups of water in a pan.
- Add in the red lentils, turmeric, salt, tomatoes and green chilies and simmer for 20 minutes.
- Heat the clarified butter and add in the cumin seeds and wait until the seeds begin to sizzle.
- Stir in the chopped cilantro and mix into the lentils.
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