Serves 4

INGREDIENTS:

1 cup red lentils (also called Egyptian lentils)
2 teaspoons black or yellow mustard seeds
2 Tablespoons canola oil
2 Tablespoons finely chopped fresh ginger
2 fresh green serrano chiles, thinly sliced crosswise (do not remove seeds)
2 teaspoons ground cumin; 1 teaspoon kosher or sea salt; ½ teaspoon ground turmeric
1 can (14.5 oz) diced tomatoes with their juices
2 Tablespoons finely chopped fresh cilantro leaves and tender stems

INSTRUCTIONS:

1. Rinse the lentils 3–4 times until water runs clear. Add 3 cups water, bring to a boil over medium-high heat, skim any foam. Reduce to medium and simmer uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes.

2. Grind 1 teaspoon mustard seeds to fine powder in a spice grinder. Set aside.

3. Heat oil in a small skillet over medium-high heat. Once shimmering, add remaining 1 teaspoon mustard seeds, cover, and cook until popping stops, about 30 seconds.

4. Add ginger and chiles; cook, stirring, until browned, about 1 minute. Stir in ground mustard, cumin, salt, and turmeric. Quickly add tomatoes with juices. Simmer uncovered until tomatoes soften, 5 minutes.

5. Add the chunky tomato sauce to the lentils. Simmer together over medium heat, stirring occasionally, until flavors meld, about 5 minutes. Serve sprinkled with cilantro.

Note: If you don’t have mustard seeds, use 1½ teaspoons ground mustard.

From: Indian Cooking Unfolded, by Raghavan Iyer