INGREDIENTS:
For boiling:
1 cup – Yellow Lentils (Moong Dal)
1 cup – Red Lentils (Masoor Dal)
1 inch Ginger root (sliced thin)
1-2 Whole green chilies
Salt to taste
1/4 th tspn Turmeric powder
For tempering:
2 tbspn Ghee (Clarified butter) / Oilve oil / Sunflower oil
1 tspn Cumin seeds
½ tspn Mustard seeds
1/8 tspn Asafetida (hing)
1 tspn Coriander powder
1/4 th inch Cinnamon stick
1/4 th tspn Turmeric powder
1/4 th tspn Paprika powder (optional)
6-8 Curry leaves
Salt to taste
8 cloves of Garlic, finely chopped
6 Roma tomatoes
For garnish:
2 tbspn Finely chopped Cilantro
Fresh Lemon juice
PREPARATION:
- Wash the lentils and then soak the lentils for at least 1-2 hours.
- Boil the lentils in a large pot with at least 4-5 cups of water.
(Quick method is to use a pressure cooker)
Add all the ingredients: 1 cup – Yellow Lentils, 1 cup – Red Lentils, 1 inch Ginger root – sliced julienne style, 1-2 Whole green chilies, Salt to taste, 1/4 th tspn Turmeric powder - The lentils should arrive to a smooth consistency, if desired blend in the food processor for a fine finish.
- In a separate saucepan prepare tempering.
- Add the Ghee, let it heat on a medium flame.
- Add the cumin seeds, mustard seeds, cinnamon stick, curry leaves and allow them to infuse the oil, you will see the seeds popping.
- Add the finely chopped garlic and sauté.
- As the garlic is translucent, add the finely chopped tomatoes.
- Allow tomatoes to cook for 3-4 minutes, on a medium flame, cover the pot.
- Add the coriander powder, turmeric powder and salt to taste.
- Stir the tempering and blend into the boiled lentils.
- Garnish with freshly chopped Cilantro and fresh lemon juice.
- Serve hot with steamed basmati rice or eat like a soup.