1. Drain soaked masoor. Add 2 - 2 1/2 cups water.

2. Add shallot onions whole, pressurecook till tender.(4 whistles approx.)

3. Add 1/2 cup water to ground paste, mix thoroughly.

4. Heat oil in a large saucepan.

5. Add mustard seeds, asafoetida, allow to splutter.

6. Add onions, stirfry for 3 minutes.

7. Add masala paste, stir, cook for further 3 minutes.

8. Add boiled masoor, water and onions, stir.

9. Simmer covered for 5 minutes.

10. Add tomatoes, stir, cook further 7-8 minutes.

Before serving:


1. Transfer hot curry to serving bowl.

2. Add lemon juice.

3. Heat ghee in a small saucepan.

4. Add curry leaves, pour hot over curry.

5. Stir gently.

6. Garnish with chopped coriander leaves.

7. Serve hot with rice, rotis, sheermal, etc.

Note:
Masoor may be substituted with any other whole lentils of your choice. Keep in mind that different required different times to be pressurecooked.

Making time: 30 minutes (excluding pressurecooking & soaking time)
Makes: 6 servings
Shelflife: Best fresh (though boiling of masoor and grinding of masalas may be done hours ahead)