Ingredients:
Horse gram - 1 cup
Water - 5 cups
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Asafoetida - a pinch
Tamarind concentrate - 2 tsp
Shallots, chopped - 3
Garlic - 3 cloves
Salt - 1 tsp or to taste
Oil - 1 tbsp
Method:
Pressure cook the horse gram with 5 cups of water for 30 min followed by natural pressure release. Blend half of the cooked lentils into a thick paste.
Heat oil in a pot, and add the cumin, mustard, and asafoetida. When the seeds splutter, add the chopped shallots and garlic. Stir for a few minutes, then add the cooked liquid and lentils, and the tamarind concentrate. Cook for five minutes then add salt to taste and the paste. Cook for 10-15 minutes on a low flame. Garnish with chopped coriander seeds.
Author: Shrinkingsodacan
