OK, to be fair, one of the pots is for the rice...
It's not an ideal weeknight recipe. Altogether it took me almost an hour to get everything chopped and cooked. Still, a hearty, satisfying meal on the table in an hour isn't so bad.
(in a Red Lentil Sauce with Lime Juice)
1 cup red lentils (masoor dal)
1-2 tbsp canola oil
2 tsp cumin seeds
1 small red onion, diced
1 tbsp chopped ginger or ginger paste
2-3 green Thai, cayenne, or serrano chiles, stems removed, chopped finely with seeds
1 lb potatoes peeled and cut into 1/2 in cubes (I used red bliss potatoes, but yukon gold or russet would work well)
2 tsp coarse kosher salt or sea salt
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tbsp chopped fresh cilantro (leaves and tender stems)
Juice of 1 medium lime
If serving with rice, start cooking the rice just after you've started simmering the lentils.
1. Rinse the lentils until the water used to rinse the lentils is clear.
2. In a medium sized sauce pan, bring the lentils and 2 cups water to a boil. Simmer the lentils for 10-12 minutes and remove from heat.
3. While the lentils are simmering, heat the oil in a large skillet over medium heat.
4. Add the cumin seeds and cook until they sizzle and turn reddish brown (10-15 seconds).
5. Add the onion, ginger, and chiles. Stir-fry until the onion is caramel-brown (8-10 minutes).
6. Add the potatoes, salt, ground cumin, coriander, turmeric, and cilantro to the onion mixture. Stir-fry 1-2 minutes.
7. Add 1/2 cup water, stir, reduce the heat to medium-low, cover, and cook until the potatoes are tender (8-10 minutes).
8. If you have an immersion blender, blend the cooked lentils in the sauce pan. If not, blend the lentils in a blender or food processor until creamy (this may require more than one batch).
9. Stir the lentils into the potato mixture.
10. Add the lime juice and serve.