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Ingredients (for 1 serving)
30 g Mix Of Small Yellow Lentils Moong Dal) & Red Lentils (Masoor Dal)
Himalayan Pink Salt / Sea Salt (to taste)
Black Pepper (to taste)
1 Tablespoon Chopped Coriander Leaves (as garnish)
1 Teaspoon Chopped Garlic
1 Teaspoon Chopped Ginger
1 Chopped Green Chilly
1/2 Chopped Onion
1/2 Teaspoon Red Chilli Powder
1 Teaspoon Whole Cumin Seeds
1/2 Teaspoon Coriander Powder
1/2 Teaspoon Cumin Powder
10 ml Olive Oil
1 Dry Whole Red Chili
1/2 Teaspoon Turmeric
90 -120 ml Water
Preparation Time - 10 Minutes, Cook Time - 15 Minutes Approximately
Steps
1. Wash the lentils thoroughly.
2. In a pressure cooker, add 5 ml olive oil. Let it heat.
3. Add chopped garlic and ginger. Stir & cook till golden brown.
4. Add chopped onion and green chilI. Stir & cook till golden brown.
5. Add salt, pepper, turmeric, red chili powder, cumin powder & coriander powder. Add a dash of water so that spices don't get burnt.
6. Cook spices with onion for 2-3 minutes while stirring.
7. Add lentils and water (90-120 ml).
8. Close the pressure cooker. Cook until 2 whistles on medium-high flame (about 7-10 minutes). Open after the steam is released.
9. Once lentils in the pressure cooker are cooked, in a pan, add 5 ml of olive oil and heat it.
10. In the pan with olive oil, add whole cumin seeds and the dry whole red chili.
11. Cook in oil until seeds and chili turns a darker color.
12. Mix the lentil with the whole cumin seeds and red whole chili. You can add the seed and chili mix to the lentils in the pressure cooker or add the lentils to the seeds and chili in the pan.
13. Cook together for 2-3 minutes. If the lentils are too watery, you can cook on an open flame until water evaporates and desired consistency is achieved. If you prefer, a more watery consistency, add some more water and cook for 2-3 minutes.
14. Garnish with chopped coriander leaves before serving.
Nutrition Information (1 serving)
Calories - 213
Carbohydrates - 23 g
Fiber - 9 g
Protein - 7 g
Fats - 10 g
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