Serving size :4
Total preparation time :10 mins
Cooking time 10 mins
Ingredients :
1 cup sabut masoor/ whole brown lentils
4 garlic cloves, minced.
1/2 inch ginger, minced
5 curry leaves
4 green chilies, finely chopped
2 small tomatoes, finely chopped
2 potatoes, cut into wedges.
1/2 cup coriander leaves, finely chopped
1 tspn cumin seeds
1 tspn mustard seeds
A pinch of asafetida
1/2 tspn coriander powder
1/4 tspn turmeric
1 tspn salt
1 tbsp ghee/ oil
Method :
Wash and pressure cook the lentils with 3 cups water for 2-3 whistles. Heat oil/ghee in a saucepan on medium heat and temper with mustard seeds, cumin seeds, asafetida, and curry leaves. Add the ginger, garlic green chilies and turmeric and cook for a minute. Add the tomatoes and potatoes along with salt. Let it simmer for 2 mins and then add 1 cup water and cook on high heat for around 5 mins until the tomatoes are mushy and the potatoes are soft forming a tangy tomato gravy. Add coriander powder followed by the boiled lentils at this stage. Stir well and then top it up with coriander leaves. Simmer for another 2 mins on medium heat and turn off the heat. Serve hot topped with ghee with white steamed rice or roti.
Tip :
You can add chopped onions to this or avoid garlic as well to make it a pure veg recipe.
You can use presoaked sprouted lentils instead of directly pressure cooking whole unsoaked lentils.
This recipe can be prepared with green gram (moong), turkish gram (moth) or a combination of various lentils.
You can add garam masala to this to give it a spicy flavor.
