Skip to Content
chevron-left chevron-right chevron-up chevron-right chevron-left arrow-back star phone quote checkbox-checked search wrench info shield play connection mobile coin-dollar spoon-knife ticket pushpin location gift fire feed bubbles home heart calendar price-tag credit-card clock envelop facebook instagram twitter youtube pinterest yelp google reddit linkedin envelope bbb pinterest homeadvisor angies

Servings 4 
Author Rose Kumar M.D.

  • 1 cup of dry red lentils washed
  • 4 cups water
  • 2 cloves of garlic minced
  • 1 onion finely chopped
  • 2 medium-sized carrots chopped into ½ inch pieces
  • 1 tsp cumin dry roasted till fragrant *
  • 1 tsp coriander seed dry roasted till fragrant *
  • Pinch of asafetida
  • 1 tsp salt or 2 tsp of fish sauce
  • 2 bay leaves
  • 3 tablespoons chopped cilantro
  • 1 tsp apple cider vinegar
  1. Wash the lentils with water a few times in a mesh sieve or a bowl and decant the water. Place all ingredients and 4 cups of water, except cilantro and apple cider vinegar in a saucepan and boil till lentils are soft.
  2. Add salt to taste. (For a vegan version would just use salt and no fish sauce).
  3. Add apple cider vinegar.
  4. Garnish with cilantro and serve.
Recipe Notes

*Combine cumin and coriander seeds dry roast on the stove and grind in a mortar/pestle

Leave a Reply

Your email address will not be published. Required fields are marked *

Evidence Based Integrative Medicine