Step 1

Wash the urid lentils and soak for 1 hour before using

Step 2

Heat the oil in a pot and add the onions, garlic and ginger. Saute this on high heat till they begin to brown

Step 3

Add the tomatoes, all the spices including the cumin seeds and a few splashes of water. Saute this, stirring constantly so as to help break down the tomatoes until the mixture becomes thick, integrated into one and begins to release its oil around the edges. This may take up to 15 minutes of stirring and you may need to add a few splashes of water if the tomatoes are not breaking down.

Step 4

Once the masala has been prepared, drain and add the urid lentils and 2 cups of water. Bring to a boil and then cook on low, covered, for 20-25 minutes until the lentils are tender. If there is too much water for your liking by the time the lentils are cooked, uncover the pot and dry out the water on high till they are to your liking. Adjust seasonings to taste.

Step 5

Garnish with chopped coriander, chopped green chilli and a knob of butter and serve hot with chapatti.