Indian Yellow Lentil Stew with Ginger

In a large saucepan, bring water to a boil. Rinse the lentils and cook in the boiling water over medium heat for about 30 minutes.

Peel the onions and cut them into strips. Heat the oil in a frying pan and roast the cumin seeds. Add the onion strips and fry until crispy.

Peel the garlic cloves and chop finely. Remove the peel from the ginger and grate finely. Rinse the chilies and cut them off. Add all to the frying pan with the paradeis pulp and turmeric and saute briefly. Remove 1/4 of the quantity and set aside.

Rinse the coriander, rub dry and cut off. Drain the lentils, leaving enough cooking water with the lentils to give them a mushy consistency. Season the lentil pulp with salt, add to the frying pan and mix well with the other ingredients. Season with garam masala and about half of the cilantro greens.

Arrange the lentil porridge in small baking bowls. On each unit, spoon a blob of the garlic-chili ginger paste form set aside and sprinkle with the remaining cilantro greens.

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