water
red lentils (half saucepan)
1/2 tsp turmeric
1/2 tsp salt
3 tbsp olive oil
1 tsp asafoetida (djävulsskit)
1 tsp cumin seeds
The
water and lentils ratio will define how thick the result will be. It is
fine to have it quite liquid in the beginning, it will thicken over
night.
– Put the lentils into the saucepan and cover them with
water + add a couple of extra cm of water. You can always add more
later. (Cook some water in case you want to add more water later.) Quite a lot of water in the end, should be pretty liquid
– Add turmeric.
– Add salt
– Start cooking and stirring from time to time.
– Add more water if needed.
When the lentils are ready, prepare the spice laced oil:
– Heat the olive oil
– Add cumin seeds and sizzle until they start to turn dark
– Add asafoetida and sizzle for a couple of seconds
Final touch:
– Pour the oil into the lentils and mix.
