I tried this recipe as a trial for the Diwali dinner I'm hosting this year. It turned out Ummmmm Yummm - very flavorful with the right tangy hint. My husband and I scraped it to the last bit in the pan.!
Image: Coming soon
Cooking time: 30 min
Difficulty level: easy
Source: tadka (seasoning) from vegrecipesofindia.com with my own modification to it
Servings: 3-4
Ingredients:
Ingredients:
Tuvar dal (pigeon pea lentils) - 1 cup
Water - 4 cups
Oil - 2-3 tblsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Onion, finely chopped - 3/4 large onion (or 1 medium sized)
Tomato, diced - 1 (medium sized)
Green chilies - 1-2
Dry red chilies - 2-3
Curry leaves - 8-9
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Asafoetida powder (hing) - 1/4 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Kasuri methi (dry fenugreek leaves): 1 tsp
Lemon - 1 (medium sized)
Fresh coriander leaves - to garnish
Salt - to taste
Procedure:
Pressure cook lentils in 3 cups of water with a pinch of turmeric powder. It takes about 10-15 min on medium heat (5-6 cooker whistles). Mash the lentils to a complete pasty consistency. Keep aside. In another pan, heat oil, add mustard and cumin seeds. Once they sputter, add onions and fry them till they turn translucent. Then add ginger and garlic pastes and fry until the raw aroma goes away. Add the green chilies, red chilies and curry leaves and fry for a bit. Then add turmeric powder, red chilly powder and hing. Fry for half a minute before you mix in the diced tomato. Cook until tomato softens (for about 4-5 min). Now add mashed lentils to the pot. Add 1 cup of water and salt; stir well and bring to boil for half a minute (it should be of semi-liquid consistency). Add crushed kasuri methi and lemon juice. Simmer for a minute and turn off heat. Garnish with chopped coriander leaves. Serve hot with roti/naan/rice. It also tastes great with pulav and vegetable biryani.
