|Water||2 1⁄2 Cup (40 tbs) (More If Required)|
|Red lentils||1 Cup (16 tbs), picked over and rinsed|
|Garlic||1 Clove (5 gm), chopped and crushed|
|Vegetable oil||1 Tablespoon|
|Onion||1 Small, minced|
|Cumin seeds||1 Teaspoon|
|Green chili pepper||1 Small, seeded and chopped|
|Minced cilantro||1 Tablespoon|
|Tomatoes||2 Medium, minced|
In a pan, bring the water to a boil over medium heat.
Add the salt, lentils, garlic, and turmeric, stir, and bring to a boil again.
Reduce the heat, cover partially, and cook for 25-30 minutes, until the lentils are soft and mushy, stirring occasionally.
Remove from the heat and prepare the seasoning.
Heat the oil and butter in a small frying pan over medium heat.
Add the onion, cumin seeds, and chili pepper (if using), and saute for 5 minutes or until the onion turns golden brown.
Stir in all the remaining ingredients and cook, stirring, for 4-5 minutes longer or until the tomatoes are soft.
Remove from the heat and add to the cooked lentils.
Stir and cover tightly.
Let stand for 5 minutes before serving to allow the flavors to merge.
Serve with plain rice or biryani, vegetable pulao or roti, and any vegetable or meat dish.
Calories 267 Calories from Fat 65
% Daily Value*
Total Fat 7 g11.4%
Saturated Fat 2.5 g12.5%
Trans Fat 0 g
Cholesterol 8.1 mg2.7%
Sodium 106.3 mg4.4%
Total Carbohydrates 37 g12.3%
Dietary Fiber 10.5 g41.9%
Sugars 4.1 g
Protein 14 g27.7%
Vitamin A 24.4% Vitamin C 25.4%
Calcium 5.2% Iron 19.3%
*Based on a 2000 Calorie diet