Ingredients

• 1 cup - whole red lentils (masoor), cooked until tender
• 1 tbsp - canola or other vegetable oil
• 1 red onion, sliced
• 1 tsp - sugar
• 4-5 cloves garlic, chopped into large pieces
• 1 tbsp - coriander seeds
• 1 14-oz can of diced tomatoes or 2 tomatoes, diced
• 1 tsp - cumin seeds
• 1 tsp - chilli powder
• 1/2 tsp - turmeric powder
• Salt to taste
• 2 tbsp - coriander leaves, chopped

How to Make Whole Red Lentils with Toasted Spices

• In a skillet, toast the cumin and coriander seeds for 3-4 minutes until fragrant. Remove to the blender.
• Then toast the garlic in the skillet until it starts getting brown spots.
• Also add to blender along with the tomatoes. Blend until smooth.
• Heat oil and add onions and sugar. Cook on a medium flame for about 10 minutes until the onions turn brown.
• Add the blended mixture of tomatoes and spices, chilli powder, turmeric and salt, and cook until the mixture starts drying and turns a few shades darker.
• Add the lentils and cook for another 10 minutes.
• Garnish with coriander and serve hot.
• Recipe Courtesy: Holy Cow Vegan