A Classic example of good ol’ homely cooking! This authentic delicacy will have you licking your fingers, goes well with plain white rice. Ladles and Leaves presents Masoor/Brown skinned Lentils!

Ingredients for Masoor/Brown skinned Lentils:

Masoor/Brown skinned Lentils – 1 Cup
Water – 3 Cups + 1 Cup
Salt – 1 ½ Tsp
Onions – ½ Cup sliced

Ingredients for Tempering:

Ghee/Clarified Butter – 2 Tbsp
Cumin Seeds – 1 Tbsp
Garlic – 1 Tbsp Minced
Green Chilli – 1 nos
Ginger-Garlic Paste – 1 Tbsp
Garam Masala Powder – ¼ Tsp
Kashmiri Red Chilli Powder – 1 Tsp
Turmeric – ¼ Tsp
Coriander-Cumin Powder – 1 Tsp
Cilantro – for Garnish

Method:

1.    Add washed Masoor/Brown skinned lentils to the pressure cooker on high heat. Add water, sliced onions and salt and mix well.
2.    Close the lid, put whistle on and cook for 5-6 whistles.
TIP: If you do not have a pressure cooker, you can boil the Masoor/Brown skinned lentil with water in a pot. Make sure to soak the Masoor/ Brown skinned lentil for an hour for faster cooking, cook on medium flame with double the quantity of water as the Masoor. It should take approx. 30-45 minutes.
3.    In a Mortar, add Cumin seeds and grind coarsely. Add chopped Green Chilli and minced Garlic and grind coarsely to form a paste.
TIP: Add more or less Green Chillis as per your liking for spicyness.
4.    Heat a pan on medium heat, add Ghee/Clarified Butter.
TIP: Make sure to use Ghee, it gives a nice flavor to the dish
5.    Now add the Cumin, Garlic and Green Chilli Paste and sauté for 10 seconds.
6.    Add Ginger-Garlic Paste and sauté for 10 seconds.
7.    Now add Turmeric Powder, Kashmiri Red Chilli Powder, Coriander-Cumin Powder and Garam Masala. Sauté for 10 seconds.
8.    Add boiled Masoor/Brown skinned Lentils and a cup of water.
9.    Bring Masoor/ Brown skinned Lentils to boil.
10.     Add fresh chopped Cilantro to finish.
11.    Enjoy warm with plain rice and or chapatti, phulka!

Happy Cooking! ☺