Rinse your lentils through a strainer with cold water until the water runs clear.Place in a pot, cover in water and bring to a boil. Once at a boil reduce head to simmer. Simmer for 18 minutes until the lentils are tender.
While the lentils are cooking
Prep the rest Maybe I'm a bit overkill on the organization but it works for me.
Wait, what's that sound? Yes, 18 minutes goes by rather quickly.
Strain the liquid from the lentils and set aside three cups for this dish. Any left over cooked lentils, store them in an airtight container and add them on top of a salad. Great source of protein.
Now, that pot you cooked the lentils in, place back on the burner and put the heat to medium high. Add the peanut oil, give it a few seconds to get warm. Drop in a yellow mustard seed. If it pops right back at you then add the rest of the yellow mustard, fennel and cumin seed.
Once you smell the aroma from the spices add in your ginger, vidalia and greet onion and cilantro. Don’t forget to stir this nicely together and reduce the heat to medium low. 5-8 minutes they should be a bit opaque.
Add the dry spices and cook for 3 minutes
Add your 3 cups of cooked lentils into the pot stir and just heat through 2 minutes.
Now, if you like your lentils with more liquid, just add a half cup more of water.