From black-eyed peas to tomatoes and spices

Ingredients

• 200 g of toor dal (1 cup)
• 1 tomato, finely chopped
• 2 green chili peppers, slightly damaged
• 1/4 teaspoon of turmeric
• salt, to taste
• water, in sufficient quantity
• a few curry leaves
• 1/4 cup of mustard seeds
• 1 teaspoon of urad dal
• 1 to 2 dried red chili peppers
• 1 tablespoon of coconut oil

Rinse the toor dal, then cook it in water.

Add the tomato, green chili peppers, turmeric, and salt, then cook for a few minutes.

Stir until you reach the desired consistency.

In a frying pan, heat the oil, then add the mustard seeds and let them pop. Next, add the urad dal, dried chili peppers, and curry leaves.

Pour this mixture over the cooked lentils and stir well.

If you wish, you can drizzle a few drops of coconut oil over it before serving.