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Lentil gravy

Lentils are the staple food across India. While it is a commonly cooked dish in the household, there are various intricate recipes that are used on special occasions. This recipe is a favourite one of my father, who like to eat it almost every day, especially on a rainy day.  It is very easy to cook and is best eaten steaming hot with rice or bread/roti.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup Red lentils boiled to a fine mash
  • 1 medium Onions sliced
  • 1 large Tomato sliced
  • 2 Green chillies sliced
  • 2 Red chillis chopped
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 1 tsp Asafoetida powder
  • ½ tsp Turmeric powder
  • 4-5 Curry leaves
  • 1 tsp Ginger garlic paste
  • Tamarind soaked in 2 cups of water Lemon sized
  • 1 tsp Red chilli powder
  • 1 tsp Clarified butter Ghee
  • 1 tsp Sugar
  • 1 Tbsp Oil
  • Salt to taste
  • Coriander leaves to garnish

Method
 

  1. Wash the lentils well and add 2 cups of water to 1 cup of lentil and pressure cook for 6-8 whistles or till the lentils cook, mashed well.
  2. Heat 1 Tbsp oil and add the mustard seeds and red chilli. When the mustard seeds crackle, add the cumin seeds and allow them to fry for 30 seconds.
  3. Add the sliced onions, asafoetida powder, turmeric powder, curry leaves, green chillies, ginger garlic paste, tomato, tamarind Water, chilli powder and salt.
  4. Once the above ingredients starts to boil, add 4 cups of water and cook for 20 minutes.
  5. Add the cooked lentils, sugar and clarified butter, then cook it for 15 more minutes.
  6. Garnish with coriander leaves.