Here's what you need -
Ingredients
250 gms Red Lentils soaked and then pressure cooked till soft
2 green chilies finely sliced
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 inch ginger grated
5 small cloves garlic or 2 big cloves mashed into paste
1/4 teaspoon ajwain (caraway/carom seeds) - available at any Indian/South Asian store. This is good for digestion. Gets rid of flatulence or gastric problems. I use this often in my curries and daal.
1 tablespoon ghee (use oil if you want to make this vegan)
1 tablespoon unsalted butter ( omit this if you want to make this vegan. However, you will lose the creaminess that makes this dish so special. Also, reduce to using just 1 chili instead of 2)
1 teaspoon garam masala ( if it has chili in it, reduce to 1/2 teaspoon)
1 teaspoon dried fenugreek leaves ( Kasoori methi) - available at any Indian/South Asian store.
2 mid sized tomatoes chopped finely
1/2 teaspoon turmeric powder
15 gms coriander leaves chopped well. Chop up the stems too. No food wastage here. We are using everything.
Salt to taste
Half a lime to squeeze
Method
Heat a deep bottomed vessel on low.
Add the ghee followed by cumin seeds, green chilies and garlic paste.
Stir fry well.
Add the ajwain seeds and the ginger next.
Stir fry for 5-8 minutes.
Add the tomatoes and their juice.
Let the tomatoes cook down till the oils start coming out and the tomatoes are pureed.
Add the cooked lentils next and 3 teacups water.
Mix well.
Add the garam masala, turmeric and salt next.
Mix and allow to cook for about 8 minutes.
Add half the coriander leaves next and allow to cook.
After about 10 minutes, add the butter and the dried fenugreek leaves and mix.
Let this curry simmer for 8- 10 minutes till the butter dissolves.
After 10 minutes, top with the remaining coriander leaves and squeeze fresh lime juice.
Serve.
Hope you enjoy this! Don't forget to leave me a comment below or tag me on @aajisthaalifood
Thank you.
2 green chilies finely sliced
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 inch ginger grated
5 small cloves garlic or 2 big cloves mashed into paste
1/4 teaspoon ajwain (caraway/carom seeds) - available at any Indian/South Asian store. This is good for digestion. Gets rid of flatulence or gastric problems. I use this often in my curries and daal.
1 tablespoon ghee (use oil if you want to make this vegan)
1 tablespoon unsalted butter ( omit this if you want to make this vegan. However, you will lose the creaminess that makes this dish so special. Also, reduce to using just 1 chili instead of 2)
1 teaspoon garam masala ( if it has chili in it, reduce to 1/2 teaspoon)
1 teaspoon dried fenugreek leaves ( Kasoori methi) - available at any Indian/South Asian store.
2 mid sized tomatoes chopped finely
1/2 teaspoon turmeric powder
15 gms coriander leaves chopped well. Chop up the stems too. No food wastage here. We are using everything.
Salt to taste
Half a lime to squeeze
Method
Heat a deep bottomed vessel on low.
Add the ghee followed by cumin seeds, green chilies and garlic paste.
Stir fry well.
Add the ajwain seeds and the ginger next.
Stir fry for 5-8 minutes.
Add the tomatoes and their juice.
Add the cooked lentils next and 3 teacups water.
Mix well.
Add the garam masala, turmeric and salt next.
Mix and allow to cook for about 8 minutes.
Add half the coriander leaves next and allow to cook.
Let this curry simmer for 8- 10 minutes till the butter dissolves.
Serve.
Hope you enjoy this! Don't forget to leave me a comment below or tag me on @aajisthaalifood
Thank you.
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