HomeProske, Swanson & Mahato
1 Serve

Ingredients

Daal

  • 200 Grams Whole Yellow Peas
    Soaked for 6-12 hours
  • 2 Cups Water
  • 1 Tsp Fine Salt
  • ½ Cups Red Onion
    Sliced

Masala

  • 3 Green Chili
  • 2 Garlic Cloves
    Paste
  • 2 Tbsp Fresh Ginger
  • ½ Tsp Tumeric
  • 1 Tsp Cumin Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Kashmiri Mirch
  • 1 Cup Red Onion
    Sliced
  • 1 Potatoes
    peeled
  • 1 Tomatoes
    Chopped

Tempering

  • 2 Red Chillies
    Dried
  • 3 Bay Leaf
  • 1 Cinnamon
    Stick
  • 2 Cloves
  • 2 Cardamom Pod
  • ½ Tsp Cumin Seeds
  • 2 Tbsp Mustard Oil
  • 1 Tbsp Ghee
  • 1 Tsp Fine Salt
  • 1 Tbsp White Sugar

Garnish

  • ¼ Cups Cilantro
    Chopped
  • 2 Lemon
    Wedges
  • 1 Tbsp Bhaja Masala
Ghugni

Method

In a bowl

  • 200 Grams Whole Yellow Peas
    Soaked for 6-12 hours
1

Rinse and soak whole yellow peas for 6 to 12 hours, or overnight.

In a pressure cooker

  • 200 Grams Whole Yellow Peas
    Soaked for 6-12 hours
  • 2 Cups Water
  • 1 Tsp Fine Salt
  • ½ Cups Red Onion
    Sliced
2

Add water, strained peas, salt, and a few slices of red onion.

Cook on high heat for 2 whistles. Turn off the heat, and let the pressure release while you prepare the masala.

In a small bowl

  • 3 Green Chili
  • 2 Garlic Cloves
    Paste
  • 2 Tbsp Fresh Ginger
  • ½ Tsp Tumeric
  • 1 Tsp Cumin Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Kashmiri Mirch
3

Mix turmeric powder, cumin powder, coriander powder, and Kashmiri red chili powder with enough water to form a slurry.

In a mortar and pestle, mix 2 green chilis, 2 garlic cloves, and garlic into a paste.

In a large pan

  • 2 Tbsp Fresh Ginger
  • 1 Cup Red Onion
    Sliced
  • 1 Potatoes
    peeled
  • 1 Tomatoes
    Chopped
4

Heat mustard oil and ghee in a large pan.

Add dried red chilies, bay leaves, cinnamon stick, cloves, cardamom pods, and cumin seeds and fry for 1 minute until aromatic.

Add sliced red onion and fry for 2 minutes.

Add diced potatoes and fry for 2 minutes.

Add diced tomatoes and fry for 2 minutes.

Add the prepared green chili-garlic paste and ginger paste, frying for 2 minutes.

Stir in the spice slurry and fry for 10 minutes until the raw smell disappears and the oil begins to separate. Add a splash of water if needed.

Add to pressure cooker

  • ¼ Cups Cilantro
    Chopped
  • 2 Lemon
    Wedges
  • 1 Tbsp Bhaja Masala
5

Add the prepared masala to the pressure cooker with the cooked daal.

Mix in salt, sugar, and 1 green chili.

Mix in bhaja masala (dry roast and grind 1/4 tsp cumin seeds, 1/4 tsp coriander seeds, 1/4 tsp fennel seeds)

Simmer uncovered for 6 minutes.

Top with diced red onions, fresh cilantro, and a lemon wedge.

Serve with luchi.