Masoor

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Ingredients
  • ½ cup Brown masoor
  • ½ cup Onions (finely chopped)
  • ½ cup Tomatoes (chopped)
  • 1 tsp Ground coriander/cumin mix
  • ¼ tsp Turmeric
  • ½ tsp Salt (or to taste)
  • ½ tsp Red chili powder (or to taste)
  • ½ tsp Garlic (crushed)
  • ½ tsp Ginger (crushed)
  • 1 tsp Lemon juice
  • 1 cup Spinach (finely chopped)
Instructions
  1. Wash and pressure cook masoor with 2 cups of water, for 3 whistles (5 minutes in IP).
  2. In a saucepan, heat oil on medium for tempering.
  3. Add onions and sauté until transparent.
  4. Stir in all the seasonings, combine the spinach and stir.
  5. Add the tomatoes, let soften then add the boiled masoor along with the liquid.
  6. Add more water for the desired amount of gravy.
  7. Add onions and sauté until transparent.
Tempering
Ingredients
  • 2 tbsps Oil
  • 2 tsps Ghee
  • 1 tsp Cumin seeds
  • ⅛ tsp Asafoetida (hing)