onions: 1
garlic: 2
water: 3 29
curry: 1 31
ginger: 1 31
lentils: 250 6
salt, table:
turmeric: 1/2 31
oil, cooking/salad: 1 27

Dish Type: Side Dish

Country: India
Difficulty: Easy
Cooking Time (minutes): average (30 minutes - 2 hours)
1. Wash lentils thoroughly, removing those that float. Drain well.
2. Heat oil and saute onion, garlic, and ginger until golden brown. Add turmeric and stir well. Add drained lentils and saute for a minute or two.
3. Add hot water and bring to a boil; reduce heat to simmer. Cover and cook for 15-20 mn or until lentils are halfed-cooked.
4. Add salt and curry powder; mix well and continue cooking until lentils are soft and consistency is similar to that of porridge. If there is too much liquid, take lid off the pan to hasten evaporation.
5. Serve plain or garnish with golden fried onions. Eat with plain rice or "Chapati'' (Indian bread)

Any type of lentils can be used for this, but red lentil or mongo is the quickest cooking type and does not need soaking overnight.

International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines