If you don’t have time to make the masala in the morning, you can mix up and fry it in the evening and stir it into the cooked lentils just before serving.
Rinse the lentils in a sieve under running water. Dump into the slow cooker and add
With a mortar and pestle, pound the ginger, chiles, and crushed red pepper to a coarse paste (or use a mini food processor). Stir in the paprika, turmeric, cumin seeds, mustard seeds, asafoetida, if using, and tomato. In a small skillet or sauté pan, heat the ghee over medium-high heat. When it shimmers, add the tomato mixture and cook, stirring frequently, until fragrant and a shade darker, 2 to 3 minutes, then scrape into the cooker. Pour
Season with about
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