South Indian Vibes: Red Lentil Tomato Rasambar

A heart-warming and nutritious red lentil stew inspired by the South Indian cuisine. -- Chick on a Pea

Recipe courtesy of: The Chick on a Pea
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Preparation Time Cook Time
15 min 30 min
Ingredients - This recipe makes 4
80 g red (split) lentils (100 ml)
300 ml water
300 ml tomato concasse
3 garlic cloves, minced
2 cm ginger, minced
30-40 g coriander stems from one batch of fresh coriander
1 tbsp cumin seeds
1 tsp asafoetida
1 tsp curry leaf powder (optional)
1 tsp turmeric
0.5 tsp chili flakes
1 tsp mustard seeds
1 bay leaf
oil and/or butter
some coriander leaves for decoration
1. Wash the lentils and strain them
2. Mince the garlic and the ginger
3. Wash the coriander, cut off the stems and chop them into smaller pieces; keep the leaves
4. Process the garlic, ginger, cumin and coriander with a mortar and pestle until you have obtained a coarse paste
5. Heat up a tsp of oil in a cooking pot and add the mustard seeds, half cover the pot with the lid and let the seeds pop
6. Add the bay leaf
7. Add the lentils and the spices and fry for a minute or so, all while stirring
8. Add the coriander paste and keep stirring for another minute
9. Add the tomato concasse and the water
10. Let simmer on slow to medium heat for about 30 min until the lentils are really soft.
Tips and Tricks
Serve the lentils with rice or another cereal of your choice, combine with savoury pancakes, or enjoy on a piece of toast.
For a more soup-like result, you can add another 200 ml of water.