2 cups of lentils, washed and drained
1 cinnamon stick
1 sprig of rosemary
5 cloves of garlic, peeled
2 slices of ginger, peeled
2 tablespoons of cumin
1 lime, sliced and seeded
1/2 teaspoon of salt
1 tablespoon of black peppercorns
Optional: red pepper flakes
3 tablespoons of clarified butter or olive oil
1 pinch of asafetida
1 tablespoon of ground cinnamon in grains
6 ripe tomatoes, peeled and seeded, diced (optional)
2 cups of lentils, washed and drained
1 cinnamon stick
1 sprig of rosemary
5 cloves of garlic, peeled
2 slices of ginger, peeled
2 tablespoons of cumin
1 lime, sliced and seeded
1/2 teaspoon of salt
1 tablespoon of black peppercorns
Optional: red pepper flakes
3 tablespoons of clarified butter or olive oil
1 pinch of asafetida
1 tablespoon of ground cinnamon in grains
6 ripe tomatoes, peeled and seeded, diced (optional)
In a large Dutch oven, combine the lentils, cinnamon stick, rosemary, garlic, ginger, cumin, and 6 cups of water to boil
Cover, reduce heat, and simmer for approximately 3 minutes
Add the lime slices, salt, black peppercorns, and red pepper flakes
Simmer, covered, for an additional 5 minutes
Before serving, warm the clarified butter or olive oil and add the asafetida and cinnamon
Let it brown slightly
Combine with the lentils and mix well
If desired, add the diced tomatoes 10 minutes before serving.
