Ingredients:
1 - onion,chopped
1 - carrot,chopped into small cubes
1 to 2 - green chillies, thinly sliced (as per taste)
4 - medium tomatoes,chopped
1/2 cup - red lentil, cleaned and drained in cold water
2 to 3 - garlic,minced
1 inch - grated ginger
1/4 cup - grated coconut (frozen works too)
1 tsp - each -mustard,black lentils,turmeric and cumin
1/4 tsp - asafoetida
1 - lemon
few sprigs - cilantro and curry leaves
1 to 2 tbsp - sliced almonds
Method
In a pan, heat 1/2 tsp oil, temper it with mustard seeds, cumin, chillies, black lentils (urad dal) until the mustard starts spluttering.
Then add garlic, onions, carrots and tomatoes along with salt, asafoetida and turmeric. Saute them until soft.
Add the lentils, saute for 2-3 minutes
Add 2 cups water along with curry leaves, close the lid and let the lentils cook for about 10-15min until soft.
If the gravy gets too thick, add more water as per the consistency required.
Meanwhile toast the almonds until aromatic - You can do it either in an oven or use a skillet.
Grind the coconut along with little water and add it to the cooked lentils.
Cook for another 2-5 minutes and garnish with cilantro and almonds.
