Sanjivani Masala Masoor/Lentils

Health Benefits:

 Sanjivani Masala Masoor/Lentils is a mouthwatering recipe to provide your body enough dose of protein with easy cooking. Masoor/Lentils are rich in amino acids, potassium, calcium, magnesium, and vitamin B. It is full of fibers that lower the cholesterol. When cooked with Indian spices, the masoor/lentils get delicious and satisfying.

Ingredients:

• Whole Masoor/Lentil, rinsed and soaked-1 cup
• Onion, diced-1 cup
• Tomatoes, diced-1 cup
• Garlic, crushed or finely chopped-1 teaspoon

Spices:

• Cumin seeds-1 teaspoon
• Asafetida-¼ teaspoon
• Turmeric-1 teaspoon
• Cilantro powder-1 teaspoon
• Red Chili powder-1 teaspoon, more if preferred hot and less for mild taste
• Kasoori Methi-1 teaspoon
• Cinnamon Powder-1 teaspoon
• Garam masala-1 teaspoon
• Fresh Cilantro, finely chopped-10 branches
• Ginger, crushed/grated-1 teaspoon
• Salt to taste based on your health conditions

Liquids:

• Water-4 cups
• Avocado Oil-3 Tablespoons

Cooking Instructions:

1. Rinse whole masoor and soak for 6 hours or longer to increase its protein and micronutrient value.
2. Before use, rinse masoor again to reduce lectin or reduce “Vata” (Ayurvedic dosha) and help reduce intestinal gas or flatulence.
3. Heat 2 tablespoons of oil in a pot and add cumin seeds to let them crackle.
4. Add asafetida and turmeric.
5. Then add diced onions, cilantro powder, garam masala, grated ginger, red chili powder and sauté on a medium flame for a minute.
6. Add soaked masoor and 4 cups of water and salt. Mix well and cover with the lid. Let it cook for 10-15 minutes on medium flame while occasionally stirring.
7. When the masoor gets cooked, add kasoori methi, cinnamon powder, diced tomatoes, and garlic at the end to save its nutritional value.
8. Cook for 2 more minutes.
9. Add the remaining uncooked oil to the masoor.

Garnish with chopped cilantro and serve it hot preferably with Rice or Paratha.