Source: Recipe from Bhagawati Gurung
Prep time: 1 1/2 hoursCooking time: 30 minutesTotal time: 2 hours


This lentil dish is popularly eaten in India, Nepal, Bhutan, and Tibet. This recipe was taught to us in a City Market "Mosaic of Flavors class" by Bhutanese sisters. Serve with rice.


1 cup
red lentils
1 tablespoon
vegetable oil
1/2 cup
onion, chopped
2 cloves
garlic, minced
1/2 teaspoon
turmeric powder
2 teaspoons
1 teaspoon
cumin seeds


Soak lentils in 2 cups warm water for 10 minutes. Then pour off water, rinse, and drain. Heat oil in a medium-sized pot. Once oil is hot, add onion, garlic, turmeric, lentils, and salt, and stir for 2 minutes. Add 6 cups water to the pot, cover, and bring to a boil. Reduce heat to low and cook for 30-45 minutes, or until lentils are soft. Taste and adjust seasoning. For added flavor, toast cumin seeds and add to soup before serving. Serves 4-6.

*For increased nutrition, soak lentils overnight, or 8-24 hours: Soak lentils in three times the amount of water, or enough to cover. Rinse and proceed with recipe (skipping the 10-minute soaking time).