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:

1. In a skillet, toast the cumin and coriander seeds for 3-4 minutes until fragrant. Remove to the blender.
2. Then toast the garlic in the skillet until it starts getting brown spots.
3. Also add to blender along with the tomatoes. Blend until smooth.
4. Heat oil and add onions and sugar. Cook on a medium flame for about 10 minutes until the onions turn brown.
5. 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.
6. Add the lentils and cook for another 10 minutes.
7. Garnish with coriander and serve hot.
8. Recipe Courtesy: Holy Cow Vegan