India with its flavors and aromas has strongly influenced my way of cooking. Above all I found this Country in how I work with food and spices.
Although Indian flavors are not always present in my table, certainly the wise use of aromatic herbs and spices that has developed in the Subcontinent, I was impressed and orientates my every gesture, whether it is to use cardamom or fennel , turmeric or cinnamon.

4 lentil teacups
(in this case I used some lentils from Castelluccio di Norcia, in Umbria, but the recipe can be experimented with other lentils ... and also with other legumes!).

1 clove of garlic
1 small golden onion
1 teaspoon of turmeric powder
1 tablespoon of fenugreek
1 small dry pepper
4 cm of fresh ginger root
1 tablespoon of nigella seeds
1/2 teaspoon of cumin powder
a pinch of nutmeg
1 teaspoon of dry coriander powder
a pinch of cinnamon
3/4 grains of black pepper
1 bay leaf
Organic sunflower seed oil

A bit thyme to decorate

Chop the onion and garlic finely. Put a thick-bottomed pan on the stove. When it is hot, pour 5 tablespoons of organic sunflower oil, bay leaf, pepper, fenugreek, nigella and stir continuously for 2/3 minutes. You start with these spices because they are coriaceous seeds and leaves, you give them time to release the essential oils before pouring the rest of the powders that, if put together from the beginning, would risk to burn. After the time, pour the rest of the spices and mix again for another 2 minutes (lowering the fire if necessary). Bring 1 liter of water to a boil. Add the chopped garlic and onion, brown for another 5 minutes and then add the lentils. Mix well and cover with hot water. Put the lid and cook over low heat for about 35/40 minutes.
Serve hot with some fresh thyme leaves.

Good served with basmati rice.

The Dhal triad, basmati rice and bread (Naan, Roti, Chapati or other) make up the basic Thali, which is the basis of Indian cuisine.