Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
| 4 | Pinch | Asafetida (Hing) | |
| 10 | Whole | Chillies Kashmir | For Grinding |
| 1/2 | Inch | Cinnamon | Crushed, For Grinding |
| 3 | Tablespoon | Cooking Oil | |
| 1 | Teaspoon | Coriander Leaves (Kothmeer) | Roasted, For Grinding |
| 1 | Tablespoon | Coriander Leaves (Kothmeer) | Finely chopped |
| 1 | Sprigs/Twigs | Curry Leaves | |
| 1/2 | Pods (whole) | Garlic | For Grinding |
| 1 | Tablespoon | Ghee | |
| 2 | Inch | Ginger | For Grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | Roasted, For Grinding |
| 1/2 | Medium | Lime (fresh) | Extract Juice |
| 1 | Teacup | Masoor Whole Grain | Soaked Overnight |
| 1/4 | Teaspoon | Mustard Seed | |
| 6 | drops | Onions | Shallots |
| 3 | Medium | Onions | Chopped in slices |
| Little | Salt | To taste | |
| 2 | Medium | Tomatoes | Chopped |
Method
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 pressurecooked.
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