If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A simple lentil preparation made in Indian homes almost everyday, kicked up a notch with tangy tomato flavor.
- 1 cup yellow lentils
- 3 cups sliced tomatoes
- 4 cups water
- 1 1/2 teaspoon turmeric powder
For Tadka (tempering)
- 2 tablespoons oil or clarified butter
- 1/4 teaspoon asafoetida
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoons curry leaves
- 3 cloves garlic (chopped)
- 4-5 cherry tomatoes (sliced into halves)
- 1 teaspoon cayenne pepper
- Wash lentils thoroughly to the extent that water comes clear when added to it.
- Add tomatoes, salt and turmeric along-with 4 cups of water and place it on burner on high.( If you are using a pressure cooker place it on medium.)
- Once water starts to boil turn the heat to medium low, cover it with a lid and let it cook.
- After lentils are cooked well turn off the heat and start making tadka (temper for the lentils)
- You'll need a small frying pan for making tadka. Heat oil/ghee in the pan.
- Add asefotida. When it starts tempering add mustard and cumin seeds. (In case you don't easily find asefoetida you can totally omit it)
- It will start popping if the oil is hot enough and then add garlic. Let it brown.
- Add sliced tomatoes. Cook then for about 4-5 minutes and just before they start to melt add cayenne pepper.
- Turn the heat off immediately and add the tadka to hot lentils. Mix well.
- This recipe was entered in the contest for Your Best Lentils