½ cup Split Pigeon Peas (100 g), Arhar or Toor Dal
¼ cup Mung Lentils (40 g), Mung(Moong) Dal
¼ cup red lentils (40 g), Masoor ki Dal
3 cups water (720 mL), more to wash and soak the lentils
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon salt
For Tempering:
2 tablespoons ghee, or oil
2 tablespoons onion, diced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon cumin seeds, jeera
1 medium tomato, diced
½ teaspoon Kashmiri Red Chili Powder
To garnish:
1 pinch garam masala
1 handful cilantro, chopped
Nutrition Info
Calories 207
Fat 11g
Carbs 23g
Fiber 6g
Sugar 1g
Protein 7g
How to Make It
1. Step
Combine split Pigeon peas (Arhahr dal),Mung dal-lentils, and Red lentils(Masoor dal). Rinse the lentils 2 to 3 times until the impurity clears. Soak lentils with enough water to cover for 15 minutes.
2. Step
Add soaked lentils, water, turmeric powder, cumin-coriander powder and salt to an InstantPot or a Pressure Cooker. Pressure cook in an Instant Pot on high setting for 15 minutes with natural steam release.
3. Step
For pressure cooker cooking, cook on high heat until 2 whistles. Turn the heat down to low and cook for 8-10 minutes. Natural Pressure Release.
4. Step
Whisk dal with a whisk or use a hand blender(if needed) until smooth.
5. Step
Heat oil in a wok or a saucepan on medium heat. Add cumin seeds. Once the oil starts to become cloudy around cumin seeds, add minced onions. Cook onions until slightly golden.
6. Step
Now add minced ginger and garlic, sauté for a few seconds. Add diced tomatoes, whole chilis, dried fenugreek, Kashmiri chili powder and curry leaves. Cook on low -medium while stirring for about a minute or until tomatoes start to break apart.
7. Step
Add tadka to cooked Dal. If Dal is too thick add ½ cup to a cup of hot water to thin it down. Boil the Dal to reduce the liquid if needed. Garnish it with chopped cilantro and Garam Masala.
