Recipe by Jr. Chef Helper Sarah Rao
What Do We Need?
3 tablespoons olive oil
2 teaspoons mustard seeds
1/2 tablespoon urad dhal (lentils)
6-8 tomatoes, cut into chunks
8-10 (or more!) cloves (to taste)
5 (or more!) whole dried red chillies (to taste)
Lemon juice (to taste)
Salt (to taste)
How Do We Make It?
Heat 1 tablespoon of oil in a large skillet on medium high heat. Add mustard seeds. Wait until the seed start to splatter, then add lentils and peppers (ripped in half). When lentils turn an even golden brown, add garlic.
Once the garlic has browned evenly, add the tomatoes and cook down the water (5-8 minutes).
After the water has been cooked away as much as possible, transfer everything into a blender and puree completely. Make sure the red chili peppers are broken down as much as possible (about 4-5 minutes of blending).
Transfer the puree back into the pan, along with remaining oil, and cook for a little longer until the raw tomato taste is gone.
Season with salt, lemon juice and curry powder to taste.