Lentils Mineral Point

cup or so of toor dahl
   (or substitute some other kind of lentils)
couple handfuls raisins
250g - 8oz pannier cubed about 3/4 inch
   (half a brick - more would be ok)
1 medium potato cubed about 3/4 inch
1 can diced tomatoes
pinch of saffron
red pepper to taste
   (would taste fine without pepper)

1/4 teaspoon turmeric
1 tablespoon garlic/ginger paste
   (would be good with more)

2-3 tablespoons ghee (high temp oil is ok)
1/4 teaspoon cumin
1 tablespoon cinnamon
2 tablespoon coriander
1 tablespoon black mustard seed

Two large servings as a single dish meal.

Wash lentils and boil in plenty of water. Watch closely at first boil and skim the scum off the top, this helps avoid boiling over. Add raisins garlic/ginger turmeric and red pepper. Cover and simmer for about 90 minutes, maybe more. Check every 30 minutes or so to be sure there is enough water.

After dahl is simmering heat ghee in small pot, add mustard seed and let it start popping, then add cumin, cinnamon and coriander. Fry a few seconds and set aside to cool. When cool add to dahl. Be careful, if you do this while ghee is very hot it will splatter. Rinse pot with hot dahl to get all the masala out. Cover dahl and continue to simmer.

When lentils are getting close to done, add tomatoes, saffron and potato, continue to simmer until potato cubes are done. Add pannier cubes, simmer 5 minutes. Enjoy now or later. For extra good pannier fry it in butter until golden brown before adding to soup.

Made and enjoyed May 27, 2009. Based on an evolving recipe started around February 2009

Ideas for additions to above:

• spinach
• zucchini
• peas
• carrots
• garbanzo beans