Whistles: High 3, Low 1
Soaking Time: 1 Hour
Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
1/3 cup masoor dal (split red lentil)
1/3 cup moong dal (split green gram)
2 tbsp toovar (arhar) dal
3 tbsp ghee
1 tsp cumin seeds (jeera)
1/3 cup finely chopped onions
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp finely chopped green chillies
1/2 tbsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi) (haldi)
1 1/2 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
salt to taste
2 tbsp fresh curds (dahi) , beaten
2 tbsp cream
For The Garnish
1 tbsp finely chopped coriander (dhania)
1.Clean, wash and soak the dals together in a bowl for an hour. Drain and keep aside.
2.Heat the ghee in a pressure cooker, add the cumin seeds, onions, dried fenugreek leaves, green chillies and ginger-garlic paste, mix well and sauté on a medium flame for 3 to 4 minutes or till the onions turn translucent.
3.Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
4.Add the dals, salt and 2 1/2 cups of hot water, mix well and pressure cook on a high flame for 3 whistles.
5.Lower the flame and pressure cook for another whistle.
6.Allow the steam to escape using natural release method, ( refer handy tip) before opening the lid.
7.Add the curds and cream and mix well.
8.Garnish with coriander and serve immediately with rice and salad.