Yield: 990 grams (about 5½ cups cooked lentils)
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Lentils, dried (brown, green, or French) | 454 | 2¼ cups |
| Water | 1,500 | 6½ cups |
| Olive oil, extra virgin | 25 | 2 tablespoons |
| Garlic, minced | 27 | 3 large cloves |
| Cumin seeds | 5 | 2 teaspoons |
| Paprika, smoked | 5 | 2 teaspoons |
| Salt, fine | 9 | 1½ teaspoons |
| Black pepper, ground | 3 | 1 teaspoon |
| Onion, minced | 142 | 1 medium |
| Turmeric, ground | 3 | 1 teaspoon |
| Tahini | 71 | ½ cup |
| Lemon juice, fresh | 9 | 1 teaspoon |
| Cooking liquid, reserved; or stock | 454 | 2 cups |
| Raita for serving | ||
| Cilantro, fresh, minced, for garnish | ||
| Pickled onion, for garnish |
PREPARE
Rinse the lentils and pick them over to remove stones or shriveled lentils.
Put the lentils in a medium pot and cover them with 2 inches of water.
Bring to a boil, then reduce the heat to a simmer. Cook until the lentils are tender but not mushy, 20 to 25 minutes, depending on the age of the lentils.
Drain, reserving 2 cups of the cooking liquid.
PROCESS
In a large sauté pan over medium heat, warm the oil. Add the garlic, cumin seeds, paprika, salt, pepper, onion, and turmeric and sauté until the mixture is fragrant and the onion is translucent, 3 to 4 minutes.
Add the lentils and tahini and stir to combine. Add the reserved cooking liquid or stock.
Bring the mixture to a simmer and reduce the liquid for 5 to 10 minutes. Add the lemon juice, then check the seasoning and adjust to taste.
Just before eating, smooth the mixture slightly by pressing the lentils against the bottom of the pan with a fork or potato masher.
Garnish with fresh cilantro.
Serve with pickled onion, raita, and a side of roti bread.
PICKLED ONION
Yield: about 1 cup of onion, drained
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Red onion | 340 | 1 large |
| Water | 150 | ⅔ cup |
| Sugar | 16 | 1 tablespoon |
| Salt | 16 | 1 tablespoon |
| Garlic, fresh, coarsely chopped | 9 | 1 large clove |
| Vinegar, white or cider | 150 | ⅔ cup |
PROCESS
Peel the onion, then slice it in half, cutting from the root end to the flowering end.
Place the onion, cut side down, on a cutting board and cut into ¼-inch slices.
Put the onion in a medium bowl.
In a small pot, mix the water, sugar, salt, garlic, and vinegar and bring to a simmer. Stir briefly to combine.
Pour the heated liquid over the onion slices. Stir to combine.
Chill for 2 hours before use.
The onion will keep for a month, chilled.