Ingredients with Measurements:
- 4 medium-sized tomatoes, chopped
- 1 cup of red lentils, washed and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ginger paste
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 2 tablespoons of vegetable oil
- Salt to taste
- 2 cups of water
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker or a pot with a lid
Step-by-step instructions:
1. Heat the oil in a pressure cooker or a pot over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onions and sauté until they turn translucent.
4. Add the minced garlic and ginger paste and sauté for a minute.
5. Add the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 5-7 minutes until the tomatoes are soft and mushy.
6. Add the washed and drained lentils and mix well.
7. Add 2 cups of water and mix well.
8. Close the pressure cooker lid and cook for 3-4 whistles or until the lentils are cooked through. If using a pot, cover it with a lid and cook for 20-25 minutes or until the lentils are cooked through.
9. Once the pressure is released, open the lid and give the lentils a good stir.
10. Garnish with fresh coriander leaves and serve hot with rice or bread.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes (using a pressure cooker) or 45 minutes (using a pot)
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat: 6g
Carbohydrates: 28g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- You can use any type of lentils instead of red lentils.
- You can use ghee instead of vegetable oil for a richer flavor.
- You can use canned tomatoes instead of fresh tomatoes.
Variations:
- You can add chopped spinach or kale for extra nutrition.
- You can add diced potatoes or carrots for a heartier meal.
- You can add coconut milk for a creamier texture.
Tips and tricks:
- Make sure to wash the lentils thoroughly before using them.
- If using a pot, stir the lentils occasionally to prevent them from sticking to the bottom.
- Adjust the spice level according to your taste.
Storage instructions:
Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lentils in a pot over medium heat until heated through.
Presentation ideas:
Serve the lentils in a bowl with a sprinkle of fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves
Pairings:
- Rice
- Naan bread
- Roti
Suggested side dishes:
- Raita (yogurt dip)
- Pickles
- Papadum (crispy lentil wafers)
Troubleshooting advice:
- If the lentils are too thick, add more water and cook for a few more minutes.
- If the lentils are too thin, cook them uncovered for a few more minutes to evaporate some of the liquid.
Food safety advice:
- Make sure to wash your hands and all the utensils before cooking.
- Store the leftovers in the refrigerator within 2 hours of cooking.
- Reheat the lentils to an internal temperature of 165°F (74°C) before consuming.
Food history:
Tamate Ka Kut is a popular dish from Rajasthan, India. It is a simple yet flavorful dish that is often served with rice or bread.
Flavor profiles:
- Spicy
- Tangy
- Earthy
Serving suggestions:
Serve the lentils hot with rice or bread.
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Region: Indian