Description
A spicy and flavorful medley of lentils cooked in a yogurt-based gravy, perfect with rice or rotis.
Ingredients
- Toor Dal (Pidgeon Peas) - 50 grams (approx)
- Bengal Gram (Split Yellow Chickpeas) - 50 grams (approx)
- Moong Dal (Split Yellow Mung Beans) - 50 grams (approx)
- Masoor Dal (Pink lentils) - 50 grams (approx)
- Onion - 2 medium
- Tomatoes - 2 medium
- Garlic - 4 pods
- Ginger - a small piece
- Whole Spices - 1/2 tsp (each of black pepper corn, cloves,cinnamon stick, cardamom,cumin seeds )
- Turmeric Powder - 1/2 tsp
- Red Chilli Powder - 1/2 tsp
- Coriander Powder - 1 tsp
- Salt - to taste
- Curd/Yogurt - 100 grams (approx)
- Garam Masala Powder - 1 tbsp (15 ml) (store bought)
- Clarified Butter / oil - 1 tbsp (15 ml)
- Water - as required
- Coriander Leaves - a few sprigs (finely chopped) - for garnish
Instructions
- Wash all the lentils thoroughly under running water. Combine them in a large pot with enough water to cover them by about an inch. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 20-25 minutes. Alternatively, pressure cook for 3 whistles and let it simmer for another 10 to 15 minutes.
- In a thick-bottomed pan, heat the oil over medium heat. Add mustard seeds and cumin seeds. When they start to splutter, add the dried red chilies and sauté for a few seconds.
- Add the chopped onions to the pan and sauté until they are soft and translucent, about 5-7 minutes.
- Add the chopped tomatoes, turmeric powder, and red chili powder. Cook until the tomatoes are soft and the oil starts to separate from the mixture, about 5-7 minutes.
- Stir in the cooked lentils and mix well. Add salt to taste and adjust the consistency with water if needed. Simmer for another 5-10 minutes to let the flavors meld together.
- Reduce the heat to low and slowly stir in the yogurt, making sure it does not curdle. Cook for another 2-3 minutes, stirring continuously.
- Garnish with chopped coriander leaves and serve hot with rice or rotis.
Notes
- Serve with rice or rotis for a complete meal.
- Adjust the spice level by modifying the amount of red chili powder.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to prevent the yogurt from curdling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 500
- Fat: 6
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
- Cholesterol: 5