Ingredients

Mix Lentil 2 cups, Big Green Chillies 5 – 6, Salt as per taste, Ginger Garlic Paste 1 tbsp, Onion 2 medium, Red Chilli Powder 1 tbsp, Yogurt 1/2 cup, Whole Corriander Seeds 1 tbsp, Cumin Seeds 1 tbsp, Ani Seeds 1 tbsp, Mustard Seeds 1 tsp, Nigella Seeds 1 tsp, Fenugreek Seeds 1/2 tsp, Tomatoes 3 medium, Fresh Corriander 1/2 bunch, Tamarind Pulp 1 tbsp, Harpal Oil 1/2 cup.

Directions

Finely slice onion & tomatoes, wash green chillies (some seeds could be taken out to make it less spicy) & salt. Roughly ground corriander, cumin, aniseeds, nigella and fenugreek seeds. Wash the mixed lentils (red lentil, yellow lentil and gram lentil) and soak for 15 – 20 minutes. Then boil with 2 tbsp Harpal Oil and 1 tsp turmeric until it becomes tender. Mash with wooden spoon and add 2 cups of water to it. Heat Harpal Oil on medium heat for 3 – 4 minutes and fry onion until golden. Add ginger garlic, red chilli & yogurt to it and stir well. Then, add half of the grounded spices, salt & tomatoes and when the oil separates add lentils. Stuff green chillies with the remaining spices and tamarind pulp. When the lentils come to a boil, add stuffed chillies & chopped coriander. Let it simmer for 10 – 12 minutes on low heat.