There are a number of different kinds of lentils but urid lentils "mash ki daal" is very popular in the Punjabi cuisine. I’m super-fond of these little pulses; they’re high in fibre, full of good protein, low in calories, basically fat free, quick and easy to cook, ludicrously cheap, substantial, versatile and delicious...and this recipe we are sharing today is so simple, so quick and so good, hope you like it.

INGREDIENTS:

step one "boiling urid lentils"
urid lentils 400g
salt 2-3 tsp
turmeric powder 1 tsp
water according to pan

step two "masala"
oil half cup
garlic 10-12 cloves
ginger 3-4 inches piece
tomato 3/4 cup crushed
salt to taste
red chili powder 1 tsp
turmeric powder 1/2 tsp
garam masala 2 tsp
chopped green chili 1 tbs
fresh coriander one small bunch ( about one cup chopped)

for garnishing

ginger
green chili
lemon

step 3 "tarka"
vegitable oil 1/2 cup
nigella seeds 2 tsp
cumin seeds 2 tsp
dried red cili 1 tbs chopped.

Season to taste, then serve on its own, topped with coriander, or with a side of basmati rice and greens.

So simple, so quick, so good.
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