A traditional Fourth of July dish, file this one under U.V. (unintentionally vegan). The recipe combines brown (whole) and orange (split polished) lentils and is pressure-cooked with curry leaves, cumin, coriander seed, black mustard seed, fenugreek seed, garlic, turmeric, tomatoes, chili powder, fresh cilantro and lemon juice. I used fresh grated turmeric instead of the powder.
It’s easy to make without a pressure cooker too. (If you can’t find curry leaves, substitute leaves from celery stalks.) The recipe comes from onelifetoeat.