Ingredients:
1 cup split red lentils (masoor dal) washed and soaked for 20-30 minutes
1/4 tsp. fenugreek seeds
1 small tomato finely chopped
1 flake garlic, crushed
1 stalk curry leaves
1/2 lemon juice, extracted
1 tbsp. coriander leaves finely chopped
2 green chillies, halved
1 tsp. red chilli powder
1/4 tsp. turmeric powder
1/4 tsp. coriander seed powder
1/4 tsp. garam masala powder
1/4 tsp. cumin powder
1/2 tsp. each cumin & mustard seeds
2-3 pinches asafetida powder
salt to taste
2 tbsp. ghee or oil
Method
- Put 1 litre water to boil in a deep vessel.
- Add washed, drained, dal and fenugreek seeds.
- Cover and simmer for one hour, or till dal is mushy.
- Or pressure cook for 3-4 whistles, till soft.
- Heat ghee in a pan, add seeds, asafetida, allow to splutter.
- Add garlic, curry leaves, tomatoes, stir.
- Add all dry masala powders, salt, and 2 tbsp. water.
- Stir and cook for a few seconds.
- Add cooked dal, stir and bring to a boil.
- Cover and simmer for 2-3 minutes.
- Take off fire, add lemon juice.
- Stir well, add coriander leaves.
- Serve hot with steamed or jeera rice.
Making Time : 30 minutes (excluding dal cooking time)
Makes : 4 servings
Shelf Life : Best fresh
Red Lentil Dishes Index
