1 Cup of split lentils (Masoor Daal – salmon colored)
1 medium onion – chopped
1 medium tomato – sliced vertically [3 parts per ¼ tomato]
4 medium whole garlic cloves – crushed [crush the whole garlic clove]
3 – 4 curry leaves (optional) Known as ‘Kadipatta’ at the Indian store.
5 hot green peppers – slit length-wise in the middle to end
1/4 teaspoon tightly packed chopped fresh Cilantro
1 teaspoon ground red pepper [for less spicy use ½ or ¾ teaspoon]
½ teaspoon Turmeric powder
1/8 teaspoon cumin seeds
1/8 teaspoon black mustards seeds
1/8 teaspoon fenugreek seeds
1/8 teaspoon asafetida – optional
2 Tablespoon tomato sauce (optional)
2 teaspoon Brown Sugar or 1 ½ teaspoon crushed Indian ‘Gool’ – optional.
1 teaspoon salt or according to your taste.
Part 1: Boil Daal
Boil Lentils daal in 5 cups of water on high heat for 30 minutes.
When boiling lentils daal, foam/froth will accumulate at the top – scoop it up and
discard the foam periodically.
Do not let the contents dry out – keep adding a cup of water occasionally if necessary.
Keep daal liquid – may be approximately at 3 to 4 cup water level.
Lower the heat to medium high and continue boiling for another 15 minutes or till daal gets very tender.
Add salt and stir well – make sure that boiled daal has uniform gravy like consistency.
Lower the heat to low. Go to the ‘Part 2’ of the recipe given below.
Part 2: Preparing Masala Mixture
• Heat oil in a frying pan over a medium high heat for ½ minute.
• When oil is hot – add fenugreek seeds, cumin seeds, mustard seeds. Give a stir.
• Then immediately add garlic cloves. Give two / three stirs. Add asafetida, stir.
• Add curry leaves, onion, hot green pepper. Give two – three stirs.
• Add tomatoes. Give a quick stir. Add eggplants – stir.
• Three minutes later add ground red pepper & turmeric. Stir occasionally.
• Add tomato sauce. Stir well. Heat ingredients for another minute.
• Then immediately, add brown sugar or ‘Gool’ (optional ingredient). Give a couple of stirs.
• Add 1-cup of water to the content and stir well – continue to heat for another minute.
Texture of the gravy, in terms of thickness, depends upon the water added at this step.
• Then add these contents to the already boiled daal. Stir. Add chopped cilantro to the daal.
• Continue heating for two minutes – stir well – then turn the heat off.
Serve it warm.
Goes well over rice.
Can be served as soup.