Masoor
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 (10 minutes in IP).
2
In a saucepan, heat oil and ghee on medium for tempering, add cumin seeds, when crackled add hing then onions.
3
Sauté until transparent then add the tomatoes.
4
When soft add the boiled masoor along with the liquid.
5
Add more water for the desired amount of gravy.
6
Stir in all the seasonings, combine the spinach and stir.
7
Cover and simmer for 10 minutes.
Tempering
Ingredients
2 Tbsps
Oil
2 tsps
Ghee
1 tsp
Cumin seeds
⅛ tsp
Asafoetida
(hing)