Mung Lentils With Rice

• 1/2 cup yellow mung lentils (easy to find in an Indian grocery shop)
• 1 teaspoon Tumeric powder
• 1 1/2 cups Water
• 1 teaspoon Fresh ginger grated
• 1 piece Fresh ginger about an inch cut into slivers
• 1 tablespoon Vegetable oil
• 1 tablespoon Olive oil
• 1 teaspoon Brown mustard seeds
• 1 Green chili pepper with a slit on its side
• 1 teaspoon Salt
• 1 cup Cooked rice
• 1 handful Cilantro for garnish

1. Wash the lentils with about 3 changes of water. Add the lentils to a medium size pot and stir in the tumeric. Add water and bring to a boil. Lower the heat to medium, and with a large spoon, skim off any foam that forms at the top of the pot. Stir in the grated ginger. Cover and simmer on low for about 10-15 minutes or until the lentils are soft. When the lentils appear soft, add salt and remove from heat.
2. While the lentils are simmering, in a small skillet add the oils together and heat on medium. When the oil is hot, add the mustard seeds, chili pepper and slivers of ginger. (Careful, if the oil is too hot they will splutter a lot!) This is a very quick process where the spices are only in the oil for about 1 minute. Be careful not to burn the spices.
3. Stir the lentils from the pot into the skillet and simmer for 1-2 minutes. rnTurn off the heat, transfer the lentils to a serving dish and garnish with cilantro. Serve hot with rice as part of a meal.

easy, tumeric powder, water, fresh ginger, ginger, vegetable oil, olive oil, brown mustard seeds, green chili pepper, salt, rice, handful cilantro

Taken from food52.com/recipes/5329-mung-lentils-with-rice (may not work)