Spicy Indian Yellow Lentil Curry Recipe #105728
This is Gayatri Venkatesh's recipe from the Thursday magazine. Its really tasty. You can tone down the spiciness by reducing the number of green chillies if you please. Enjoy!
1 hour | 30 min prep
SERVES 2
- 1 cup toovar dal, washed thoroughly,drained and refreshed with clean water to soak dal (yellow lentils)
- 2 medium tomatoes, washed,peeled and chopped
- 1 pinch turmeric powder
- 1 1/2 tablespoons tamarind pulp
- 7 green chilies, washed and slit
- 100 g small sambar onions, peeled and washed
- salt
For seasoning
- 1 tablespoon oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 1 pinch asafetida powder
- 3-5 sprigs of fresh curry leaves, washed and torn
- 2 tablespoons chopped fresh coriander leaves, washed,to garnish
- In a pressure cooker, put the lentils, tomatoes and 4 cups of water with a pinch of turmeric powder.
- Pressure cook until the lentils are tender.
- Heat 1 tablespoons of oil in a pot.
- Once its hot, add mustard and cumin seeds.
- Allow to splutter.
- Once they stop spluttering, add corriander seeds, asafoetida powder, curry leaves and green chillies.
- Stir-fry for 5 minutes.
- Add onions and stir-fry till they become golden brown in colour.
- Remove from heat.
- Open the pressure cooker.
- Add this mixture to the cooked dal.
- Stir well.
- Add tamarind pulp and salt to taste.
- Mix well and bring to a boil.
- Remove from heat.
- Garnish with corriander leaves and serve hot over rice alongwith some plain yogurt on the side,or, with dosas and chutney.
- Enjoy!
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5 stars