Follow these steps for perfect results
Pink Lentil
washed
Ginger Powder
Turmeric
Salt
to taste
Asofoetida
Cumin
Green Thai Peppers
halved
Canola Oil
Fresh Coriander
chopped
Wash pink lentil thoroughly.
Add washed lentil to a pressure cooker.
Add 6-8 cups of water, ensuring the water level is about 1 1/2 inches above the lentil.
Add ginger powder.
Add turmeric.
Add salt.
Add Asofoetida.
Stir the mixture.
Close the lid of the pressure cooker.
Place the pressure cooker on the stove.
Cook for 10 to 15 minutes, or until the pressure comes up and then for 7 minutes after that.
Open the cooker; the lentil should be mostly dissolved into a yellow stew/soup.
Stir well.
Turn off the stove.
In a separate small saucepan, heat canola oil or ghee.
When the oil is hot, add cumin seeds.
Immediately break Thai peppers into halves and add them to the oil.
Fry slightly, being careful not to burn the spices.
Turn off the stove.
Add the fried cumin, Thai pepper, and oil mixture to the pressure cooker with the lentil.
Add the finely chopped coriander.
Stir the dal.
Pour into a big bowl.
Serve with rice.
Dip Tortillas
Alternatively, drink as a soup.
Expert advice for the best results
Adjust the amount of chili peppers according to your spice preference.
Soaking the lentils for 30 minutes before cooking can reduce cooking time.
Garnish with a dollop of yogurt or a squeeze of lemon juice for added flavor.
Everything you need to know before you start
15 minutes
Dal can be made 1-2 days in advance and reheated.
Serve in a bowl, garnished with fresh coriander and a swirl of cream.
Serve with basmati rice or naan bread.
Serve with a side of raita (yogurt dip).
Complements the spices.
Discover the story behind this recipe
A staple dish in Indian cuisine, often served as a source of protein.
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