Ingredients Jump to Instructions ↓

  1. 2 yellow potato es, peeled, diced

  2. 1 and 1/2 cups red lentil s (you can use yellow lentils or yellow split peas, but they will take twice as long to cook)

  3. 1-2 tsp turmeric

  4. 1/4 cup plain yogurt coarse salt to taste fresh-ground black pepper Spice Butter:

  5. 4 TB usli ghee

  6. 1 tsp cumin seeds

  7. 4 large cloves garlic , peeled and thickly sliced

  8. 1/4 tsp ground cayenne (red) pepper

  9. 1/4 cup finely chopped fresh cilantro (coriander), leaves and stems for garnish.

Instructions Jump to Ingredients ↑

  1. Put the lentils, potatoes, and tumeric in a saucepan. Add 3 cups water and bring to a boil. Reduce heat and simmer, partially covered, until tender, 30-45 minutes. Stir occasionally to keep lentils from sticking. Add more water if needed. Consistency should be like pea soup. Add salt, pepper and yogurt, stir well, cover and set aside. Heat the usli ghee in a frying pan over medium heat. Add the cumin seeds and saute until they turn several shades darker. This happens in a minute or less. Add the garlic and red pepper. Saute until the garlic turns golden, about a minute. This happens quickly so be careful not to burn the garlic. Quickly strain the butter, discarding the solids. Transfer lentil mixture to a warm bowl. Drizzle the spice-infused butter over it. Sprinkle with fresh coriander if desired, serve warm. We ate it with naan (Indian bread) but it would also be delicious with pita bread, warmed in the microwave


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