Delightful Indian dish infused with aromatic spices like cumin, turmeric, and coriander, which lend their distinct flavors to the curry. The curry has a rich and comforting texture, with the lentils absorbing the flavors of the spices and the tanginess of the tomatoes.
Prep Time
15-20 MINS (Without soaking time)
Cook Time
30 MINS
Total Time
50 MINS
Servings
4 SERVINGS
Main Ingredients
1 cup RK Masoor Gota, soaked for 30 minutes
1 onion, finely chopped
2 tomatoes, pureed
2 cloves of garlic, minced
1-inch piece of ginger, grated
1 green chili, finely chopped
1 teaspoon RK Cumin Seeds
1 teaspoon RK Turmeric Powder
1 teaspoon RK Coriander Powder
1/2 teaspoon RK Red Chili Powder (adjust to taste)
1/2 teaspoon RK Garam Masala
RK Salt to taste
Fresh cilantro, chopped (for garnish)
Oil for cooking
Directions
1. Heat oil in a large pan or pressure cooker. Add cumin seeds and let them splutter.
4. Add the tomato puree and cook until the oil separates from the mixture.
5. Rinse and drain the soaked masoor gota. Add it to the pan and mix well with the tomato-onion mixture.
6. Add turmeric powder, coriander powder, red chili powder, and salt. Stir to coat the lentils with the spices.
7. Add water, enough to cover the lentils. If using a pressure cooker, close the lid and cook for about 3 whistles. If using a pan, cover and simmer until the lentils are cooked and tender (approximately 20-25 minutes), stirring occasionally.
8. Once the lentils are cooked, sprinkle garam masala and garnish with fresh cilantro. Serve hot with steamed rice, roti, or naan.
