Lentils with Fresh Chiles, Mint & Cilantro

⅓ cup split red lentils (masoor dhal)

⅓ cup skinless split chickpeas (channa dhal)

3 tbsp sunflower oil or olive oil

1 onion, finely chopped

2 tsp garlic paste

2 tsp ginger paste

2 fresh green chiles, chopped (seeded if you like)

1 tsp ground cumin

2 ½ cups warm water

1 tsp salt, or to taste

1 tbsp chopped fresh mint

1 tbsp chopped fresh cilantro leaves

4 tbsp unsalted butter

1 fresh green chile and...

1 small tomato, seeded and cut into julienne strips, to garnish

Wash both types of lentil together until the water runs clear and let soak for 30 minutes.

Heat the oil in a medium saucepan, preferably nonstick, over medium heat and add the onion, garlic paste, ginger paste, and chiles. Sitr-fry the mixture until it begins to brown.

Drain the lentils and add to the onion mixture together with the cumin. Reduce the heat to low and stir-fry for 2-3 minutes, then pour in the warm water. Bring to boil, reduce the heat to low, cover, and simmer for 25-30 minutes.

Stir in the salt, mint, cilantro, and butter. Stir until the butter has melted, then remove from the heat. Serve garnished with the strips of chile and tomato.

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Lentils with Fresh Chiles, Mint & Cilantro