07 December 2012,01:44 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Place the pigeon peas and Bengal gram in a heavy pan and pour in 1 ½ cups water.
  • Add the chilies, turmeric and onion slice and bring to the boil. Simmer, covered, until the lentils are soft and the water has evaporated.
  • Mash the lentils, when nearly smooth. Then add the salt and tomatoes and mix well with 1 table spoon of hot water.
  • Heat the oil in a frying pan. Fry all the ingredients until the garlic browns.
  • Pour the oil and spices over the lentils and cover, cook for further 2 minutes, mix well, garnish, and serve.


  • 125 grams red gram or pigeon peas
  • 50 grams Bengal gram
  • 4 fresh green chilies
  • ½ teaspoon ground turmeric
  • 1 large onion, sliced
  • Salt, to taste
  • 450 grams chopped tomatoes
  • 5 tablespoon Cooking oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 garlic clove, crushed
  • 5 curry leaves
  • 2 dried red chilies
  • Deep-fried onions and fresh coriander (cilantro), to garnish

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