Ingredients
1 cup whole red lentils
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 large onion, finely chopped
2-3 garlic cloves, minced
1 teaspoon ginger paste
2 tomatoes, chopped
1 teaspoon Kolhapuri masala
Salt to taste
4 cups water
Method
1. Rinse the lentils under cold water until the water runs clear.
2. Heat oil in a large pot over medium heat. Add mustard seeds and cumin seeds. Cook until they start to pop.
3. Stir in the chopped onion, and sauté until it turns golden brown. Add minced garlic and ginger paste. Cook for another minute.
4. Mix in the chopped tomatoes and Kolhapuri masala. Cook until the tomatoes soften, about 5 minutes.
5. Add the rinsed lentils, water, and salt. Bring to a boil, then lower the heat and simmer until lentils are tender, about 25-30 minutes.
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