1. Put the drained green lentils alongwith 2 cups of water in a large pot and bring to a boil. 2. Lower flame to medium, cover and allow the lentils to continue to cook until tender. 3. This will take about 30 minutes. 4. Do not throw out this water in which you have cooked the lentils. 5. Now, with the back of a large mixing spoon, mash the lentils. 6. Keep aside. 7. Heat oil in a large pan on medium flame. 8. Once it's hot, add mustard seeds and allow to splutter. 9. Once they start spluttering, add cumin seeds and allow to crackle. 10. Once they start crackling, add curry leaves and stir-fry for 2 minutes on medium flame. 11. Then, toss in the chopped ginger,garlic,onions and green chilli. 12. Mix well and continue to stir-fry until the masala becomes very dry. 13. Add turmeric powder, corriander powder and red chilli powder. 14. Mix well and continue to stir-fry for another 3 minutes. 15. Fold in the chopped tomatoes alongwith 1/4 cup of water. 16. This water is to be added to cook the tomatoes. 17. Mix well and cook on medium flame until the tomatoes become really soft and mushy. 18. Add salt and mix well. 19. Add the lentil-water mixture to this pot containing the prepared masala mixture. 20. Mix well. 21. Stir in 1 1/4 cups of water (so that you obtain the correct consistency of this lentil curry). 22. Remove from heat. 23. Serve hot with rotis (Indian flatbreads) or bread or cooked long-grain Basmati white rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
