Punjabi-Style Lentils

Mmmm. These were rich and delicious. I will say the recipe needed a lot more liquid than called for – I just kept adding veggie broth until I got the texture I wanted.

3/4 cup red lentils

1 large onion, chopped

2 fresh chiles, chopped

2 tbsp ginger garlic paste

2 tbsp tomato poaste

1 tsp turmeric

salt, to taste

2 tbsp ghee

vegetable broth, as needed

Put lentils, onion, chiles, garlic paste, tomato paste and turmeric in sauce pan and add about 1 1/4 cups water. Bring to a boil and reduce to a simmer. Cook until lentils are soft (at least 20 minutes) and the onion has almost melted into the dish. Keep your eye on the lentils and keep adding vegetable stock if it’s getting too dry.

Season with salt and stir in ghee.


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