8-year-old: Mom, is papa cool?

Me: He’s the opposite of cool!

13-year-old: You mean hot?

Hubby: My girls !

Lentil curry

(Adapted from Beyond Curry)

1 lbs red lentils (or beans – see Notes)
3 tbs canola oil
8 cloves garlic (peeled and finely chopped)
3 chilies (fresh or dried)
3 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 piece of ginger about 1″ (finely chopped)
1 onion (chopped)
1 tsp coriander powder
1 tsp cumin powder
1 tsp sugar
2 tsp salt (to taste)

Note: If using beans, soak over night and cook until soft.

1. In a large sauce pan, heat canola oil.
2. Add garlic + chilies + cumin seeds + mustard seeds.
3. When mustard seeds start to pop, add turmeric powder.
4. Once the turmeric starts to darken (within 10 seconds), add ginger + onion.
5. Add coriander powder + cumin powder + salt + pepper.
6. Add dried lentil (or cooked beans) and about 2 cups of water.
7. Cook until lentil is soft.
8. Serve hot.