Yellow Lentil Curry

• 1 cup yellow lentils
• 1 tablespoon turmeric powder
• 1 teaspoon salt
• 5 to 6 cups water
• 1/4 cup olive oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black mustard seeds
• 1/3 cup plus 1 tablespoon chopped white onion
• 2 teaspoons ginger, minced
• 2 teaspoons green chile pepper, chopped
• 2 plum tomatoes, chopped
• 1/2 teaspoon red chili powder
• Handful fresh coriander, washed and chopped
• 2 whole, dried red chiles

1. 1. In a large saucepan, bring the yellow lentils, turmeric, salt and 5 to 6 cups of water to a boil. Skim the foam off the top, cover the pan with a lid and simmer over medium-low for roughly 1 hour. When finished, the lentils will be soft and broken down. Remove the pan from the heat and set aside.
2. 2. In a medium saute pan, heat the olive oil. Add the cumin seeds, black mustard seeds, chopped onion, ginger and green chiles. Saute until the onion browns. Add the tomatoes and saute until they have softened, about 1 minute. Add the red chili powder and boiled lentils to the cooked onion-tomato mixture. The resultant dish will be soupy but not runny. Check and adjust the seasonings as needed.
3. 3. Finish the dish with chopped coriander and whole red chiles. Serve with a side of steamed basmati rice

yellow lentils, turmeric powder, salt, water, olive oil, cumin seeds, black mustard seeds, white onion, ginger, green chile pepper, tomatoes, red chili powder, handful fresh coriander, red chiles

Taken from www.epicurious.com/recipes/member/views/yellow-lentil-curry-50078831 (may not work)