We purchased whole red lentils specifically to try this recipe by Shubhra Ramineni from her cookbook, Healthy Indian Vegetarian Cooking. We followed the instructions but were unable to keep the whole red lentils intact.
Rinse and drain 1/2 cup dried whole red lentils. Place the lentils in a small pot, along with 1 small tomato (quartered), 1/4 tsp each turmeric and Kashmiri red pepper, and 1/2 tsp salt. Pour in 2 3/4 cup water. Bring to a rolling boil, then cover and reduce to a simmer for about 35 mins, stirring and mashing the tomato periodically. Optional: add a few handfuls of fresh baby spinach (about 1 loose cup).
Separately, prepare the tadka: heat a small nonstick pan. Add 1 Tbsp ghee, then saute 1 minced shallot, 1/2 of a fresh jalapeño (minced), and 1/4 cumin seeds. Once the mixture is fragrant and slightly browned. We served this with freshly made basmati rice, and we garnished with thinly sliced fresh jalapeño. (Feb. 2026)
Cooking Adventures 