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3 cups Mung or Masoor Daal (or a mixture of the two)5-6 cups water (can add more for desired consistency)4 cups vegetable stock3 curry leaves1 cup diced onion8 cloves garlic - minced2 teaspoons minced ginger2 jalapenos - finely chopped½ teaspoon mustard seeds1 teaspoon coriander seeds2 tablespoons oil1 tablespoon butter1 teaspoon garam masala¾ teaspoon cumin1 teaspoon turmeric1 teaspoon ground fenugreek½ teaspoon chili powder½ cup tomato puree2 teaspoons salt
Rinse the lentils thoroughly and drain. Add the lentils, water, Vegetable stock, and curry leaves to a large pot. Let boil for 20 min.
While that's happening, prepare the ...