- Prep Time : 5 min
- Cook Time : 20 min
Serves: 4 > Difficulty: Medium
This goes well with rice, or any type of (flat) bread. Or even on its own as a thick heartwarming soup.
- 200 gs of red lentils
- 1 large onion
- 1 large tomato
- 2 cloves of garlic
- 1/2 teaspoon of brown mustard seeds
- 1/2 teaspoon of turmeric powder
- 6-9 curry leaves, I use dried ones
- 1 green chili
- 1/4 teaspoon of salt
- 1 pinch of asafoetida
- coriander to garnish
- cooking oil (ground nut oil, or any other type of low flavour oil)
While the lentils are cooking, fry off the finely chopped onion with the finely chopped tomato and garlic.
When this is all soft, add the curry leaves, salt, mustard seeds, turmeric and asafoetida. When the mustard seeds pop and the turmeric gets fragrant, add the sliced green chili. Fry for another minute or so, and then add this mixture to the lentils.
Cook this for another 2 minutes. Put into bowls and decorate with some coriander.