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Categories:
masoor lentils moong lentils turmeric powder butter olive oil cumin seeds mustard seeds onion green birds garlic ginger salt Garam Masala paprika tomatoes handful fresh cilantro
Viewed: 40 - Published at: 2 years agoIngredients
- 1/2 cup masoor lentils
- 1/2 cup moong lentils
- 1/2 teaspoon turmeric powder
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 onion, finely chopped
- 1 green birds eye chilli (optional)
- 2 cloves garlic, grated
- 1 inch fresh ginger, grated
- 1-2 tsp salt (according to taste)
- 1 tsp garam masala
- 1/2 tsp paprika
- 1/4 can plum tomatoes
- handful fresh cilantro, chopped
Method
- Wash both dals and place in a pressure cooker. Add water so it is about 1? above the dal. Add salt to taste and turmeric powder. Cook until 1st "whistle" goes off and turn off heat. (If you do not have a pressure cooker, you can also boil the dal in a pan).
- Whilst the dal is cooking heat oil and butter in a pan. Add cumin seeds and mustard seeds. When they begin to sizzle, add the onion and chilli.
- Cook until slightly golden and add the garlic and ginger. Let it cook until slightly brown and add the salt, garam masala and paprika.
- Add the plum tomatoes. Mix well and cook for 2-3 minutes or until oil begins to separate from masala.
- Once the dal is ready, remove from heat and carefully release steam from pressure cooker and add it to the masala.
- Mix the masala with the dal. Add the water and stir well. Add the coriander. Check for salt and adjust accordingly.
- If you think the dal is too thick you can add a little water at this point. Bring dal to boil and you're done! Best served with rice :)
