2 cups yellow lentils
8 cups water
2 tablespoons black mustard seeds
1 large onion, cut into large dice
5 large cloves garlic, pressed
1 tablespoon turmeric
4 large beets, cut into large dice
2 tablespoons cumin
1 tablespoon coriander
5-10 dried red chilies, crushed
salt, to taste
1. Bring water and lentils to a boil and then reduce to a simmer, stirring occasionally. .
2. Spray a frying pan lightly with oil spray. Pop mustard seeds over medium-high heat. Add garlic and onions, saute for a minute or so, then add beats and reduce heat to medium-low.
3. Cook, stirring occasionally, for about 10 minutes. Add contents of the frying pan to the lentil pot. Also add cumin, coriander, and dried red chilies, and salt to taste.
4. Simmer until the lentils start to disintegrate. Serve with basmati rice. '