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red lentil water bay leaf red chili powder turmeric curry leaf tomatoes salt black pepper fresh coriander leaves
Viewed: 55 - Published at: 7 years agoIngredients
- 1 cup red lentil, washed (masoor dal)
- 4 cups water
- 1 bay leaf
- 12 teaspoon red chili powder
- 12 teaspoon turmeric powder
- 1 -2 sprig of fresh curry leaf
- 5 medium tomatoes, peeled and chopped
- salt
- black pepper (optional)
- 14 cup fresh coriander leaves, washed and finely chopped
Method
- Pour water in a pot.
- Add lentils, curry leaves, turmeric powder and chilli powder.
- Stir once.
- Add tomatoes and half the quantity of corriander leaves.
- Mix well.
- Cover.
- Allow to cook on medium flame until tomatoes are almost softened.
- Uncover, add salt and pepper (if desired).
- Mix well.
- Cover.
- Allow to cook until tomatoes are completely softened and so are the lentils.
- Uncover.
- Stir once.
- Garnish with the remaining corriander leaves.
- Serve immediately (hot) in individual bowls or over hot cooked Basmati long-grain rice alongwith some yoghurt for a complete meal.
