Tempered Red Lentils
Serves 4
Ingredients
200g/7oz split red lentils
45g butter
6 curry leaves
1 green chilli, chopped
½ tsp brown mustard seeds
½ tsp turmeric
¼ tsp salt
A pinch of asafoetida
Method
- Bring 500ml/17fl oz water to the boil in a large saucepan over a high heat.
- Add the lentils and return the water to the boil. Partially cover the pan, reduce the heat to low and simmer, uncovered, stirring occasionally, for 20-30 minutes until the mixture becomes mushy. Watch carefully so the lentils do not burn. Top up with extra boiling water if necessary.
- Melt the butter in a frying pan over a medium heat. Add the curry leaves, chilli, mustard seeds, turmeric, salt and asafoetida and fry, stirring constantly, for 30 seconds, or until the spices splutter. Watch carefully so they do not burn.
- Stir the buttery spice mixture into the lentils, then cook for a further 2 minutes.
