Red Lentil Braise With Tomato Kasaundi


  • 6 Curry leaves
  • 2 cups Red lentils (boiled until just done)
  • 2 medium Onions sliced fine
  • 1 teaspoon Brown mustard seeds
  • 3 tablespoons Cooking oil
  • 4 tablespoons Tomato Kasaundi
  • ½ cup Coriander leaves – chopped
  • ½ cup Coriander leaves – chopped
  • 1 Green chilli de-seeded
  • 2 Boiled eggs – halved
  • 1 cup Steamed cubed eggplant
  • 1 cup Sliced Tofu
  • 1 cup Sautéed button mushrooms


Heat oil in cooking pot.  Add mustard seeds and curry leaves [stand back as they spurt], which release a mustard aroma. Turn heat on low and add onions. Fry till brown, stirring occasionally. Then add TOMATO KASAUNDI . Stir and add cooked lentils. Heat through and taste for salt. Add optional ingredients if desired and mix well.

Serving Suggestion

Serve on a bed of steaming hot rice or with chapatis, accompanied by Goan Cuisine Cucumber Archar.