(from Simply Indian, Rawji and Suleman 2003)
Serves 6. Time: 1 hour (doesn't include rehydration time)
Ingredients:
2 C red lentils (masoor daal) - rehydrate 1hr to shorten cooking time
3C water
1/4 t haldi (turmeric)
4 T veg oil
1 t rai (black mustard seeds)
6 limro (curry leaves)
2 tomatoes
1/4 C chopped onions
1 t curry powder
1 t garlic, crushed
1/2 t salt
1/2 t chili powder
1 T chopped cilantro
2 lemons (squeezed)
1/2 t garam masala
2 T chopped cilantro (garnish)
Directions:
- Wash daal. In a pot add 3C water, 2C daal, turmeric and 1T oil. Boil ~20 minutes or until cooked. When ready, they'll be almost mushy.
- Prep work: chop tomatoes, chop onions, squeeze lemons.
- Heat remaining 3 T oil in another pot to medium heat. Add mustard seeds and curry leaves. Fry until popping. Add onions and fry.
- Add tomatoes and fry 1 minute. Add curry powder, garlic, salt and chili powder.
- Mash daal slightly w/ potato masher and add to the spicy mix in the second pot. Let cook at least 5 mins. Add water for a thinner consistency, cook longer for thicker consistency.
- Add cilantro and fresh lemon juice and garam masala. Simmer 4 mins and remove from heat.
- Sprinkle with cilantro before serving
