Bengali Orange Lentils With Cilantro And Tomatoes

• 3/4 cup split orange lentils
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt, or to taste
• 2 medium-sized Roma tomatoes, chopped (or 1 cup of drained chopped tomatoes from a can)
• 1 tablespoon minced fresh ginger
• 4 green Serrano chiles, tops removed, cut in half lengthwise
• 3 tablespoons neutral oil, such as grapeseed
• 1 small onion, diced (about 1/4 cup)
• 2 teaspoons ghee or clarified butter
• 1 1/2 teaspoons whole cumin seeds
• 1 or 2 dried red chiles
• Torn cilantro, for garnish

1. In a large pot, bring 3 cups of water to a boil.
2. Add in the orange lentils, turmeric, salt, tomatoes, ginger, and green chiles. Cover the lentils, lower the heat, and simmer for 20 minutes. For a less spicy dish, add the green chiles about 15 minutes into the cooking process.
3. Turn of the heat and mix well. You should have a smooth, bright yellow batch of lentils, with just a hint of integrity.
4. Heat the oil in a separate pot, add in the onions and cook for about 6 to 7 minutes, until wilted soft and flecked golden.
5. Add the clarified butter and the cumin seeds and the dried red chilies to the same pan (with the oil) and cook for about a minute, until the cumin seeds darken. Pour the seasoned oil and onion mixture over the lentils. Add some of the lentils into the tempering pan to sop up any remaining bit of flavored oil, then stir back into the larger pot. This is the process of creating the seasoning and tempering the lentils. Garnish with torn cilantro.
6. Serve with steaming hot rice or freshly made flatbreads.

orange lentils, ground turmeric, salt, tomatoes, fresh ginger, green serrano chiles, neutral oil, onion, ghee, cumin seeds, red chiles, cilantro

Taken from food52.com/recipes/68386-bengali-orange-lentils-with-cilantro-and-tomatoes (may not work)