1. Dissolve asafoetida powder in 1/2 cup of water, mix well to dissolve completely, then keep aside. 2. Put the cleaned and washed lentils in a large pot. 3. Add 12-14 cups of water and boil on high flame until the lentils are tender and done. 4. Mash the lentils using an electric beater and keep aside, covered, until required. 5. Heat oil in a pot on medium flame. 6. Once its hot, toss in the mustard, methi and cumin seeds. 7. Allow to splutter and crackle. 8. Once they stop doing so, reduce flame quickly, add the curry leaves (torn), mixing continuously as you do so. 9. Then toss in the chopped green chilli and chopped fresh ginger. 10. Stir continuously and cook on medium flame unil the raw smell of ginger is gone and it turns slightly brown. 11. Add the turmeric and red chilli powders. 12. Mix well and continue to cook for 2 minutes. 13. Then, add the chopped tomatoes and cook, stirring continuously, on medium flame, until the tomatoes are softened. 14. Add asafoetida mixture to the tomato mixture. 15. Add a cup of water and boil for 3 minutes, stirring continuously. 16. Remove from heat. 17. Pour this mixture into the mashed lentil curry and mix well. 18. Add salt and stir again. 19. Bring to a boil. 20. Stir, stir and stir as you are boiling it. 21. Bring to a boil again. 22. Lower flame, remove from heat and serve rightaway with plain white Basmati rice and yogurt on the side. 23. ENJOY! ---------------------------------------------------------------------------
Nutrition
Ingredients
