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