Ingredients
-
1
-
1
-
1
-
4
-
1/2
-
1/2
-
1
-
2
-
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Rinse and Drain Lentils, Then Mix in One Tsp Oil to Prevent Sticking. |
|
2
Done
|
Put Lentils and Barley in Pot With 4 Cups Water, Turmeric, 1 Red Chili, Bay Leaf, Curry Leaves, 1/2 of the Garlic Clove (sliced), Salt, Bouillion Cube, and the Thai Chili (long Sliced). |
|
3
Done
|
Thinly Slice the Onion (long Skinny Slices), and Then Chop One Half of That and Add It to the Lentils. |
|
4
Done
|
Cook Lentils on Medium Heat Until Soft--If Water Starts to Dry Up, Add More. |
|
5
Done
|
Stir Occasionally. |
|
6
Done
|
If Foam Collects on Top, Skim Off and Discard Foam. |
|
7
Done
|
in a Frying Pan, Fry the Other Half of the Finely Sliced Onion, the Other Half of the Garlic Clove, and the Rest of the Red Chilies Until Golden Brown (okay If a Little Black)--Drain Oil and Press on Paper Napkin. |
|
8
Done
|
Quarter the Cherry Tomatoes and Remove Stems from Cilantro. |
|
9
Done
|
When Lentils Are Through and There Is a Little Water Left on Top, Add Fried Onions/Garlic/Chilies, and Tomatoes and Fresh Cilantro. |
