Ingredients
Tap to tick offDaal
- 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 Turmeric
- 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
Method
In a bowl
- 200 Grams Whole Yellow Peas
Soaked for 6-12 hours
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
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 Turmeric
- 1 Tsp Cumin Powder
- 1 Tsp Coriander Powder
- 1 Tsp Kashmiri Mirch
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
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
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.