Ingredients

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1 cup whole masoor washed & soaked overnight
3 tomatoes chopped
3 onions chopped into slivers
6 shallot onions peeled (tiny sambar onions in India)
1 tbsp. coriander leaves finely chopped
1 stalk curry leaves
1/4 tsp. mustard seeds
3-4 pinches asafoetida
3 tbsp. oil
1 tbsp. ghee
Salt to taste
Juice of 1/2 lemon

Grind together:
1/2 pod (small) garlic cleaned
2" piece ginger peeled
8-10 whole red chillies (kashmiri)
1 tsp. each coriander & cumin seeds lightly roasted
1/2" stick cinnamon crushed coarsely

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Methods :

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1. Drain soaked masoor. Add 2 - 2 1/2 cups water.
2. Add shallot onions whole, pressurecook till tender.(4 whistles approx.)
3. Add 1/2 cup water to ground paste, mix thoroughly.
4. Heat oil in a large saucepan.
5. Add mustard seeds, asafoetida, allow to splutter.
6. Add onions, stirfry for 3 minutes.
7. Add masala paste, stir, cook for further 3 minutes.
8. Add boiled masoor, water and onions, stir.
9. Simmer covered for 5 minutes.
10. Add tomatoes, stir, cook further 7-8 minutes.

Before serving:
1. Transfer hot curry to serving bowl.
2. Add lemon juice.
3. Heat ghee in a small saucepan.
4. Add curry leaves, pour hot over curry.
5. Stir gently.
6. Garnish with chopped coriander leaves.
7. Serve hot with rice, rotis, sheermal, etc.

 

Note:
Masoor may be substituted with any other whole lentils of your choice. Keep in mind that different required different times to be pressure cooked.

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Making time: 30 minutes (excluding pressure cooking & soaking time)
Makes: 6 servings
Shelflife: Best fresh (though boiling of masoor and grinding of masalas may be done hours ahead)