Lentil and Tomato Curry with Saffron

Lentil and Tomato Curry with Saffron Ingredients: Good pinch of saffron stems 2 cups masoor lentils washed well (these are little salmon colored lentils) 3 - 4 cups water or broth 1/2 tsp turmeric powder 1 tsp curry powder pinch of cinnamon 4 cups chopped fresh tomatoes (ripe) 1/2 cup sundried tomatoes 1 Tbs cumin seeds 1/2 Tbs mustard seeds 10-15 curry leaves (optional) 1 tsp cumin powder red chili flakes/red chili powder to taste 1 medium onion diced 1-2 green chilies sliced

 


































 2-3 cloves of garlic finely minced or grated
1 Tbs fresh ginger grated cone #1

Sea salt to taste
fresh cilantro
Directions: Wash lentils well with cold water until water runs clear.  Place in 5 qt or 7qt pan with water, cinnamon, saffron and turmeric.  Cook for 20-25 minutes until water is cooked out and lentils are very tender.  You should be able to mash between your fingers. Set aside until later. In 11 inch skillet/preheat a little oil until hot on medium high heat.  Add cumin seeds, mustard seeds and curry leaves.   When seeds begin to splutter, add onion, chili, ginger, and garlic.  Saute for 1-2 minutes.  Then add chopped tomatoes, cumin powder, salt, curry, and red chili powder. Cook for 10-12 minutes until tomatoes cook down and juices come out.  Add prepared cooked lentils and mix well.  Taste for salt and seasoning .