Follow these steps for perfect results
white urad dal (split)
green chillies salted
cumin seeds
salt
as per taste
tomato
finely chopped
water
as per use
rye
large cardamom
long
yellow moong dal
turmeric powder
onion
Thin and straight chopped
arhar dal
cassia
Broken
ginger garlic paste
asafoetida
red chilli powder
chana dal
coriander powder
star anees
masoor dal
elaichi
green chillies
Ghee
As per use
green coriander
Finely chopped
Boil all the lentils in a pressure cooker with turmeric powder and salt until cooked (about 3 whistles).
Once the pressure releases, open the cooker and mix the lentils well. Keep aside.
Heat ghee in a pan.
Add asafoetida, cumin seeds, and mustard seeds. Let them crackle for 10 seconds.
Add curry leaves, big cardamom, green cardamom, star anise, cloves, and salted green chilies. Cook for 30 seconds.
Add green chili and ginger garlic paste. Cook for 1 minute.
Add thinly chopped onions and cook until golden brown.
Add finely chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook for 5-8 minutes, adding a little water to prevent sticking.
Add the cooked lentils to the masala and mix well.
Simmer for 8-10 minutes to allow the flavors to meld.
Garnish with finely chopped green coriander leaves.
Serve hot with roti or rice.
Expert advice for the best results
Adjust the amount of chili powder according to your spice preference.
Soaking the lentils beforehand can reduce cooking time.
Add a dollop of cream or butter at the end for extra richness.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh coriander and a swirl of cream.
Serve with roti, naan, or rice.
Pairs well with raita and pickle.
Complements the spice.
Such as Sauvignon Blanc, to balance the flavors.
Discover the story behind this recipe
A staple food in Indian cuisine, often served in roadside eateries (Dhabas).
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