Red Lentils from the Kyber Pass (Khyber Pass Ki Masoor Dal)

Beans/ lentils, Pakistan/ India

1 cup red lentils
1/4 teaspoon cayenne pepper
1 teaspoon Salt
2 tablespoon ghee or corn oil
1-2 dried, whole red chilies
2 cloves garlic,; lightly crushed

Put the lentils in a lidded pan with 4 cups of water and bring to boil. Do
not boil over. Skim with slotted spoon. Partially cover with lid. Reduce to
low and cook for 40 to 50 minutes or until tender. Stir in the cayenne
pepper and salt. Taste, adding more salt as needed

In a small pan, heat the ghee or oil until very hot. Put in the chilies. As soon
as they darken, put in garlic. When garlic turns golden-brown on both
sides, pour the oil and seasonings into the pan of lentils. Cover the pan
to trap aromas.

Contributor: Saika/ Madhur Jaffrey