I was working overtime last night and was relieved that I was in time to catch the season finale of My Kitchen Rules. Not to watch a cooking show with an empty stomach (that’ll be the utmost torture!), I started to look around in my kitchen for something that I can whip up in between commercials.
After a couple minutes of rifling through my overcrowded pantry, I came to the decision of making a dhal curry using red lentils. Although it may not be the authentic way (I think it calls for yellow/brown split peas), I just love that these lentils do not require soaking overnight and they soften considerably fast when cooking.