Ingredients:
• 1 cup – whole red lentils (masoor), cooked until tender
• 1 tbsp – canola or other vegetable oil
• 1 red onion, sliced
• 1 tsp – Sugar
• 4-5 Cloves garlic, chopped into large pieces
• 1 tbsp – Coriander seeds
• 1 14-oz can of diced Tomatoes or 2 Tomatoes, diced
• 1 tsp – Cumin seeds
• 1 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• Salt to taste
• 2 tbsp – coriander leaves, chopped
Method:
- In a skillet, toast the cumin and coriander seeds for 3-4 minutes until fragrant. Remove to the blender.
- Then toast the garlic in the skillet until it starts getting brown spots.
- Also add to blender along with the tomatoes. Blend until smooth.
- Heat oil and add onions and sugar. Cook on a medium flame for about 10 minutes until the onions turn brown.
- Add the blended mixture of tomatoes and spices, chilli powder, turmeric and salt, and cook until the mixture starts drying and turns a few shades darker.
- Add the lentils and cook for another 10 minutes.
- Garnish with coriander and serve hot.
- Recipe Courtesy: Holy Cow Vegan