Musur dal with chalta, tangy red lentils with elephant apple

Ingredients

• 1 cup of red lentils (musur dal)
• 1 medium-sized apple (Granny Smith), cut into pieces
• 2 tablespoons of chopped onion
• 1 tablespoon of chopped garlic
• 4-5 green, slightly damaged chili peppers
• ½ teaspoon of turmeric
• 2 tablespoons of mustard or soy oil
• 2 dried red chili peppers
• ½ teaspoon of panch phoron or mustard seeds
• salt
• ½ teaspoon of sugar (optional)
• water

Wash the lentils and soak them for 30 minutes. Peel the eggplant, slice it, and lightly mash it to allow the acidity to penetrate the dal.

Cook the lentils with water, turmeric, salt, and a few green chili peppers. Once they are completely cooked, blend them using a blender or food processor.

Add the chalta and cook over medium heat until tender. If the dal is too thick, add hot water. Also, add a little sugar to balance the acidity.

In a small frying pan, heat the oil, add the dried chili peppers and panch phoron, then the onion and garlic, and cook until golden brown.

Pour cette sauce, pour each portion of pasta, add the sauce and cover immediately for 2-3 minutes. Adjust the seasoning and serve.