Ingredients

The following ingredients have 4 Servings
  • 1 cup Horse gram lentils (soaked for 30 mins in 4 cups of water)
  • 1 teaspoon Salt (for cooking)
  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 1 pinch Asafoetida (Hing)
  • 1 Green chilli (diced)
  • 1 cup Yellow onion (diced)
  • 1 teaspoon Ginger (grated)
  • 1 cup Tomato (diced)
  • 1 teaspoon Kashmiri red chilli powder (adjust to taste)
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder

Instruction

  • In a pressure cooker or instant pot, add the lentils, water and salt. Pressure cook for 5-6 whistles for stovetop pressure cooker or 20 minutes on high pressure for instant pot. Let the pressure release naturally.
  • Heat a pan on a medium-high flame, and add the oil. Then add cumin seeds and asafoetida. Saute for 30 seconds.
  • Add the green chilli, onions and ginger. Cook for about 5 minutes until the onions are golden while stirring frequently.
  • Add the tomatoes, and spices, and cook for another 4 minutes.
  • Now add the cooked lentils with all the liquid. Mix well.
  • Cook for about 5 minutes so that the tempering mixes well with the dal.
  • Garnish with cilantro. Serve hot with rice!