Quick-cooking, this curry combines starch and protein to make an easy, light, nutritionally complete vegetarian meal. Serve it with one of the salads in the Curry Cohorts chapter and some store-bought flatbreads for a weekday dinner.
1cupred lentils (masoor dal), picked over for stones
Place the lentils in a medium-size saucepan. Fill the pan halfway with tap water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 2cups