this cookbook. It even hit my craving for mac and cheese! I bet it would be great food to eat when you are sick with a cold (instead of chicken noodle soup for example). And the ingredients (like most vegan indian recipes) are ridiculously cheap- especially since red lentils are easier to find in bulk bins. We will be making this a lot this winter.
Bring 3 C water to a boil. Add 1 C red lentils (masoor dal), stir. Bring up to a boil.
Then partially cover and reduce heat to low. Simmer for 20 minutes, stirring every 5 minutes, making sure it doesn't burn. Add more water if needed.
Near the end of cooking, melt 3 TB butter in a separate small saucepan. Add:
6-10 curry leaves
1/2 tea green chili powder
1/2 tea mustard seeds
1/2 tea turmeric
1/2 tea salt (or more to taste)
Stir while the spices toast and become fragrant in the butter, approx 2 minutes. Pour into the cooked red lentils, stir lightly.
Server over steamed brown rice.