Ingredients
Scale
For the Dry Roast Masala Powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black pepper
- 1 dried red chilli (optional)
- 2 sprigs curry leaves
For the curry
- 1 teaspoon Indian sesame seed oil
- 1 medium onion, chopped (about 1/4 cup)
- 5 cloves garlic
- 1 medium tomato, chopped (about 1/4 cup)
- 1 teaspoon salt
- 1/2 cup horsegram lentil cooked in 3 cups water
For the tempering (optional)
- 1 teaspoon Indian sesame seed oil
- 2 dried red chilli
- 1 sprig curry leaves
Instructions
- For the Dry Roast Masala Powder – Dry roast the spices on a low flame until one can smell the aroma of the seeds and the curry leaves have become dry. Allow it to cool in the pan before grinding. Grind the spices and set aside.
- Clean the lentils and wash them thoroughly. Pressure cook the lentils in water for 15 minutes or 10-12 whistles. Drain the water. Set aside. (Reserve the water for making rasam).
- Take a pan and add a teaspoon of sesame oil. When the oil is hot, add in a chopped onion, 5 cloves garlic and saute briefly for a minute until the onions are soft. Add in the salt and tomatoes and saute for a minute more. If you do not like garlic, omit it or just add a clove.
- Add in the ground masala and saute to combine. Add in the lentils and quarter cup of water. Remove off heat and let the mixture cool a bit. Grind the lentils to a coarse paste.
- Add a tempering to the lentils – Heat a teaspoon of oil in a pan and add a couple of dry red chillies and curry leaves and fry till the curry leaves are crisp. Just pour the tempered mixture on top of the lentils.
- Serve hot with rice.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dal / Lentil Dishes
- Cuisine: South Indian