Delicious with Indian breads, rice and everything! Perfect for the cooler months ahead.
Bring the lentils to a boil in a medium-sized saucepan, once the scum rises to the top, skim it off and then add the turmeric powder.
Meanwhile, heat the oil and butter and add the cumin. Once they darken, add the onion and cook until soft and colouring on the edges. Add the garlic and cook gently for 1-2 minutes. Add the tomatoes and spices and seasoning and cook until the tomatoes soften and the whole thing comes into a paste and releases oil, around 15 minutes.
Add the masala to the lentils, making sure you get all of it. Cook the lentils for another 6-8 minutes or so or until the whole thing comes together and looks homogenous. It should not be too thick nor too watery.
Taste and adjust seasoning, add a good squeeze of lemon juice and fresh coriander and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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