Lentil kurma

This is a good protein rich side dish for rotis and rice. I have used only whole masur and moong this time, but any combination of lentils works well.

Here's how I make it:

1 cup whole masur (brown lentils)
1 cup whole moong (sprouted are better)
1 tsp veg/canola/olive oil
1 tsp cumin seeds
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/4 tsp ginger paste
1/4 tsp garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
1/4 tsp red chile pwd
1/4 tsp garam masala pwd
1/4 tsp kitchen king masala
salt to taste
1/4 cup milk
handful of cashews and almonds

To sprout the moong, soak overnight in water. Next morning drain and leave covered in a colander. Depending on the weather, the moong should sprout in abt a day or so. Soak masur in water for atleast one hr before cooking. Now pressure cook the lentils together with 1 cup water for 3 whistles. Or you can cook them on the stovetop till well cooked.

As the lentils are cooking, soak the cashews and almonds in milk.

Heat oil in a pressure pan. Add the cumin seeds and onions. Fry till onions slightly brown. Add the tomatoes, ginger paste, garlic paste and all the dry masalas. Fry well till the tomatoes get mushy. Add the cooked moong and masur. Add upto 1/2 cup water if too dry. Add salt, check and adjust seasoning. Grind the milk-soaked nuts and add to the curry. Adjust consistency with water as needed, it should be a bit on the thickish side.

Garnish with chopped cilantro and serve hot with rotis or rice.