Lentils

Name: Lentils
Total time: 1200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1/3 cup pigeon peas; 1/3 cup washed moong dal; 1/3 cup chana dal; 2 tbsp oil/ghee; 1/2 tsp cumin seeds; 1 tablespoon salt; 2 large tomatoes; 2-3 green chilies; 3-4 cloves garlic; 1 small piece of ginger; 1/2 tsp red chili powder; 1/2 tsp turmeric powder; 1/2 tsp red chili powder; 1/2 tsp coriander powder; 1 tablespoon ghee; 1/2 tsp cumin seeds; 2 dry red chillies; 1 pinch asafoetida; leaves chopped coriander

Deepti Johri @cook_20617701

kanpur

If you ask everyone at home which dal to make, they all mention yellow lentils, or pigeon peas. In such a situation, the other lentils in the house feel bad that no one asks for them. So, I made two lentils in this pigeon pea dal. #CA2026 #Week11 #Lentils

Deepti Johri @cook_20617701

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Ingredients

20 minutes

4 people

1/3 cuppigeon peas
1/3 cupwashed moong dal
1/3 cupchana dal
2 tbspoil/ghee
1/2 tspcumin seeds
1 tablespoonsalt
paste
2large tomatoes
2-3green chilies
3-4 clovesgarlic
1 small piece ofginger
1/2 tspred chili powder
1/2 tspturmeric powder
1/2 tspred chili powder
1/2 tspcoriander powder
For the tempering
1 tablespoonghee
1/2 tspcumin seeds
2dry red chillies
1 pinchasafoetida
leaveschopped coriander

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Steps

20 minutes

1

Wash all the pulses thoroughly and soak them in water for 1/2 hour.
2

Make a paste of tomatoes, green chilies, garlic, and ginger. Mix all the powdered spices into it.
3

Heat oil/ghee in a cooker, fry cumin seeds in it and then add tomato paste and fry.
4

Now put the lentils in the cooker, fry them a little, add water and salt, cover it, and let it whistle 4-5 times. Once it is cooked, take it out in a bowl.
5

Heat ghee in a tadka pan, fry cumin seeds, asafoetida, and dried red chilies, then temper and add chopped coriander leaves. The dal is ready.