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Categories:
masoor dal fenugreek seeds cumin seeds seeds ghee tomatoes sweet onion clove garlic Curry ginger turmeric coriander powder cumin powder Garam Masala lemon fresh coriander
Viewed: 91 - Published at: 7 years agoIngredients
- 1 cup Masoor dal (red lentils)
- 1/4 tsp fenugreek seeds (methi)
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2-3 pinches asafoetida (hing)
- 2 tbsp ghee or (sunflower) oil
- 1 or 2 small tomatoes (finely chopped)
- 1 small sweet onion (finely chopped)
- 1 clove garlic (finely chopped)
- 5 or 6 curry leaves
- 2 or 3 slices ginger (very finely chopped)
- 1 pinch turmeric
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 1/4 tsp garam masala
- juice from 1/2 lemon (make sure it's fresh!)
- fresh coriander leaves for garnish
Method
- Place the dal and fenugreek seeds in a pot, cover with water and cook over medium heat (it should be simmering/slightly boiling). Cook this to a smoosh.
- Meanwhile, we'll make the seasoning. Place the ghee/oil in to a frying pan on medium-high heat. When it's hot (don't let it smoke though), add the cumin seeds, mustard seeds and asafoetida. Cover and cook until popping almost stops. Add the onions and tomatoes. Cook to a squidgy mush. While it's cooking add the garlic, curry leaves, ginger, turmeric, coriander powder, cumin powder and garam masala. Mix well.
- When the lentils are done, add the contents of the frying pan and mix thoroughly. Add salt to taste. Mix in the lemon juice. Garnish with coriander leaves and serve.
