|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.