Pork (or Lamb) with Lentils

Name: Pork (or Lamb) with Lentils
Yield: serves 4
Ingredients: 2 teaspoons ground cumin seeds; 4 teaspoons ground coriander seeds; 1/2 teaspoon ground turmeric; 1/2 teaspoon cayenne pepper; 3 tablespoons olive or canola oil; 1/4 cup finely chopped onions; 1 teaspoon finely grated peeled fresh ginger; 1 1/2 cups (8 ounces) finely chopped tomatoes; 1 1/2 pounds boneless pork from the shoulder, cut into 1 1/2-inch cubes; 1 cup green lentils, washed and drained; 1 1/2 teaspoons salt, or to taste

December 9, 2011

Indians love dried beans and split peas, eating them in some form at every single meal. They are sometimes cooked on their own, but they can also be combined with vegetables, fish, or meat. This recipe is for pork and lentils, but you could use lamb, if you prefer it. Ideally, make this dish ahead of time, as the lentils absorb a lot of liquid after the cooking is done. Served with a salad and relishes, this becomes a meal in itself.

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