Marathoner Masoor Daal

1 cup red lentils
1 inch of a ginger root, peeled
1/4 tsp ground turmeric
1 tsp salt
1/2 tsp cayenne pepper
4 tsp vegetable oil
4 tsp dried minced onion
1 tsp cumin seeds
4 cups cooked rice

Rinse the lentils and toss them in a saucepan with the ginger, turmeric, salt and cayenne pepper. Add about 1 inch of water and boil it together, skimming off any foam that appears. Simmer it until the lentils are tender (20 minutes or so). Combine the oil, dried onion and cumin and cook in a separate pan until the onions are lightly browned, then add it to the lentil mixture. Serve on top of the rice.

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