Spicy Indian Yellow Lentil Curry |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
This is Gayatri Venkatesh's recipe from the Thursday magazine. Its really tasty. You can tone down the spiciness by reducing the number of green chillies if you please. Enjoy! Ingredients:
1 cup toovar dal, washed thoroughly,drained and refreshed with clean water to soak dal (yellow lentils) |
2 medium tomatoes, washed,peeled and chopped |
1 pinch turmeric powder |
1 1/2 tablespoons tamarind pulp |
7 green chilies, washed and slit |
100 g small sambar onions, peeled and washed |
salt |
1 tablespoon oil |
1 teaspoon black mustard seeds |
1 teaspoon cumin seed |
1 teaspoon coriander seed |
1 pinch asafetida powder |
3 -5 sprigs of fresh curry leaves, washed and torn |
2 tablespoons chopped fresh coriander leaves, washed,to garnish |
Directions:
1. In a pressure cooker, put the lentils, tomatoes and 4 cups of water with a pinch of turmeric powder.
2. Pressure cook until the lentils are tender.
3. Heat 1 tablespoons of oil in a pot.
4. Once its hot, add mustard and cumin seeds.
5. Allow to splutter.
6. Once they stop spluttering, add corriander seeds, asafoetida powder, curry leaves and green chillies.
7. Stir-fry for 5 minutes.
8. Add onions and stir-fry till they become golden brown in colour.
9. Remove from heat.
10. Open the pressure cooker.
11. Add this mixture to the cooked dal.
12. Stir well.
13. Add tamarind pulp and salt to taste.
14. Mix well and bring to a boil.
15. Remove from heat.
16. Garnish with corriander leaves and serve hot over rice alongwith some plain yogurt on the side,or, with dosas and chutney.
17. Enjoy!
|
|