Ingredients:

• 1 cup – whole masoor washed & soaked overnight
• 3 Tomatoes chopped
• 3 Onions chopped into slivers
• 6 Shallot Onions peeled (tiny Sambar Onions in India)
• 1 tbsp – Coriander leaves finely chopped
• 1 stalk Curry leaves
• 1/4 tsp – Mustard Seeds
• 3-4 pinches Asafoetida
• 3 tbsp – oil
• 1 tbsp – Ghee
• Salt to taste
• Juice of 1/2 Lemon
• Grind together:
• 1/2 pod (small) Garlic cleaned
• 2 piece Ginger peeled
• 8-10 whole Red Chillies (kashmiri)
• 1 tsp – each coriander & Cumin seeds lightly roasted
• 1/2 stick Cinnamon crushed coarsely

Method:

1. Drain soaked masoor. Add 2 – 2.5 cups water.
2. Add shallot onions whole, pressure cook till tender.(4 whistles approx.)
3. Add 1/2 cup water to ground paste, mix thoroughly.
4. Heat oil in a large saucepan.
5. Add mustard seeds, asafoetida, allow to splutter.
6. Add onions, stir fry for 3 minutes.
7. Add masala paste, stir, cook for further 3 minutes.
8. Add boiled masoor, water and onions, stir.
9. Simmer covered for 5 minutes.
10. Add tomatoes, stir, cook further 7-8 minutes.
11. Before serving:
12. Transfer hot curry to serving bowl.
13. Add lemon juice.
14. Heat ghee in a small saucepan.
15. Add curry leaves, pour hot over curry.
16. Stir gently.
17. Garnish with chopped coriander leaves.
18. Serve hot with rice, rotis, sheermal, etc.

Recipe courtesy of Saroj Kering