Ingredients (use vegan versions):
- 2 cup yellow lentils
- 8 cup water
- 1 tablespoon turmeric
- 4 large beets cut into large dice
- 1 large onion cut into large dice
- 5 (or more) large cloves garlic, pressed
- 2 tablespoon cumin
- 1 tablespoon coriander
- 5-10 dried red chilies, crushed
- salt to taste
Directions:
Bring to a boil and then reduce to a simmer, stirring occasionally to
keep the lentils from sticking to the pot, which should be large.
While it simmers, prepare beets, onion, and garlic.
Spray a frying pan lightly with oil spray. Pop 2 T. black mustard
seeds over medium-high heat. Add garlic and onions, saute for a
minute or so, then add beats and reduce heat to medium-low. Cook,
stirring occasionally, for about 10 min. Add contents of the frying
pan to the lentil pot. Also add 2 T. cumin, 1 T. coriander, 5-10
dried red chilies, and salt to taste.
Simmer until the lentils start to disintegrate.
Serve with basmati rice.
Serves:
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