This recipe makes enough to freeze for later. If you want to use a slow cooker, see the notes at the end.
Indian style lentils
Gather your ingredients
Chop your veggies
In a large, preheated saucepan, sauté the onion, cumin seeds, garam masala, turmeric, hot peppers, ginger, garlic, and curry in coconut oil. Cook for 2 minutes. Add the tomato paste and tomatoes. Cook for an additional 2 minutes.
Add the presoaked lentils, 1 1/2 tsp of salt (if you haven't added salt yet), and 4 cups of water (or until they are covered). With it covered, cook for around 30-45 minutes, stirring occasionally so they do not stick to the bottom. If it becomes a bit dry, add a little water.
Taste and adjust seasoning of salt and heat.
Serve with natural yogurt (unsweetened), cilantro and Nann if desired.
Lentils cook better and quicker if they are soaked for about 6-8 hours, or overnight.
Slow cooker: Follow steps 1-3. Add everything to the slow cooker instead of the saucepan. Cook on low heat until the lentils are soft. If it is a bit watery, transfer to a pot and cook uncovered until it reduces to the desired consistency and adjust the salt level.
This recipe freezes well in sealed containers for up to 3 months.