For vegetarians, these refreshing lentils, accompanied perhaps by Yogurt Relish with Okra and a bread, Indian or crusty Western, could make an entire meal. For non-vegetarians, meats or fish curries may be added.

　　

Ingredients

serves 4¿6

　　1 1/2 cups green lentils

　　1 teaspoon salt

　　1/4 teaspoon cayenne pepper

　　1 cup 3/4-inch green bean segments

　　1 well-packed cup finely chopped cilantro

　　3 tablespoons olive or canola oil

　　1/8 teaspoon ground asafetida

　　1/2 teaspoon whole cumin seeds

　　1 medium shallot, peeled and cut into fine slivers

　　A few wedges of lemon, if desired

　　

Step 1

Put the lentils and 4 1/4 cups water in a medium pan and bring to a boil. Cover partially, turn heat to low, and simmer very gently for 20 minutes. Add the salt, cayenne, green beans, and cilantro. Stir to mix and bring to a boil again. Cover partially and simmer very gently for another 20 minutes. Turn off the heat.

　　

Step 2

Pour the oil into a small frying pan and set over medium-high heat. When hot, put in the asafetida and cumin seeds. Let the seeds sizzle for 10 seconds. Add the shallots. Stir and fry them on medium heat until they turn reddish. Now pour the entire contents of the frying pan into the pan with the lentils. Stir to mix.

　　

Step 3

Offer lemon wedges at the table.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.