1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 green chili
3 teaspoons of turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 tablespoon tomato sauce
Chopped coriander for garnish
Rinse the lentils with water until the water becomes clear.
Add ginger and garlic paste, green chili, remaining spices and tomato paste and continue frying until aromatic.
Last but not least, add the chopped coriander.
Tip: Add more water if the lentils have absorbed the water, don’t worry about adding too much water. As soon as the lentils are soften, and there are still too much liquid, pour the excess water away to your desirable consistency
Saturday, April 10, 2010 - 4:41am