👨‍🍳 Instruktioner

1. 1

   Drain the soaked black lentils and place them in a pot with 3 cups of fresh water. Bring to a boil, then reduce heat, cover, and simmer for about 30-35 minutes, or until the lentils are very soft and cooked through.

   💡 Proffstips: You can also use a pressure cooker for faster cooking (about 3-4 whistles).
2. 2

   While the lentils are cooking, prepare the tempering (tarka). Heat ghee or oil in a small pan over medium heat.

3. 3

   Add cumin seeds and mustard seeds. Let them splutter. Then add asafoetida, chopped garlic, grated ginger, and slit green chilies. Sauté for about 1-2 minutes until the garlic turns golden and fragrant.

   💡 Proffstips: Be careful not to burn the garlic.
4. 4

   Stir in the turmeric powder and cook for a few seconds.

5. 5

   Pour this tempering mixture over the cooked lentils. Add salt to taste. Stir well to combine.

   💡 Proffstips: Mash some of the lentils with the back of your spoon to thicken the curry.
6. 6

   Simmer for another 5-10 minutes on low heat to allow the flavors to meld.

7. 7

   Garnish with fresh chopped cilantro before serving.

   💡 Proffstips: Serve hot with rice, roti, or dhido.