Directions
- 1In a bowl, mix brown whole lentils (500 gm) and chickpeas lentils (250 gm).
- 2Wash the lentils thoroughly and soak them in water.
- 3Bring water to a boil in a large pot.
- 4Add the washed lentils to the boiling water.
- 5Add salt (2 tbsp), turmeric powder (1 tbsp), and clarified butter (4 tbsp) to the lentils.
- 6Boil the lentils until they are soft and mushy.
- 7Chop 2 onions and 1 tomato.
- 8Heat clarified butter (1 cup) in a small pot over medium heat.
- 9Add cumin seeds (1 tbsp), a cinnamon stick, 2 bay leaves, 1 black cardamom, and 8 cloves to the butter.
- 10Sauté until fragrant.
- 11Add garlic (1 tbsp), ginger (2 tbsp), and green chilies (1 tbsp) and sauté.
- 12Add the chopped onions and sauté until golden brown.
- 13Reduce heat to low, then add turmeric powder (1 tsp) and Deggi Mirch (1 tsp)
- 14Stir in the chopped tomatoes.
- 15Add Kasuri Methi (1 tbsp) and 1/2 cup of water, then mix well and cook.
- 16Add the tadka to the boiled lentils, mix and serve.
Ingredients
- 500 gm Water
- 500 gm Brown Whole Lentils
- 250 gm Chickpeas Lentils
- 2 tbsp Salt
- 1 tbsp Turmeric Powder
- 4 tbsp Clarified Butter
- 1 cup Clarified Butter
- 1 tbsp Cumin Seeds
- 1 Cinnamon Stick
- 2 Bay Leaf
- 1 Black Cardamom
- 8 Cloves
- 1 tbsp Garlic
- 2 tbsp Ginger
- 1 tbsp Green Chilly
- 2 Onion
- 1 tsp Turmeric Powder
- 1 tsp Deggi Mirch
- 1 Tomato
- 1 tbsp Kasuri Methi
- 0.5 cup Water
- 1 handful Coriander Leaves
Equipment
bowllarge potsmall pot
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