HomeProske, Swanson & Mahato
1 Serve

Ingredients

Aromatics

  • 1 Tbsp Mustard Oil
  • 2 Red Chillies
    Dried
  • ½ Tsp Nigella Seeds
  • ½ Tsp Mustard Seeds
  • 2 Red Onions
    Sliced

Stew

  • ¼ Cups Red Lentils
  • 3 Cups Water
  • 1 Tsp Fine Salt
  • ½ Tsp Turmeric Powder
  • 1 Cup Cilantro
    Bunch

Garnish

  • 1 Tbsp Mustard Oil
  • 1 Green Chili
  • 3 Garlic Cloves
  • ¼ Tsp Hing Powder
    Optional
  • 1 Lemon
    Wedge
  • 1 Cup Long-Grain White Rice
    Basmati
Musuri Daal

Method

In a pressure cooker

  • 1 Tbsp Mustard Oil
  • 2 Red Chillies
    Dried
  • ½ Tsp Nigella Seeds
  • ½ Tsp Mustard Seeds
  • 2 Red Onions
    Sliced
1

Heat the mustard oil over medium heat.

Add dried red chillies, nigella seeds, mustard seeds, and let them sizzle for a few seconds.

Then, add the sliced red onion, stirring occasionally for 15 minutes. It's important to fry them until golden brown without rushing through this step.

Add to pressure cooker

  • ¼ Cups Red Lentils
  • 3 Cups Water
  • 1 Tsp Fine Salt
  • ½ Tsp Turmeric Powder
  • 1 Cup Cilantro
    Bunch
2

Wash the lentils in several changes of water.

Next, add the 3 cups of water, red lentils, turmeric powder, cilantro, and salt to the pressure cooker and fasten the lid. Cook for 5 seeti (whistles).

In a small frying pan

  • 1 Tbsp Mustard Oil
  • 1 Green Chili
  • 3 Garlic Cloves
  • ¼ Tsp Hing Powder
    Optional
  • 1 Lemon
    Wedge
3

Shallow fry the green chili, garlic cloves, and hing powder in mustard oil. Once they are fried, pour the mixture into the pressure cooker.

Serve daal over basmati rice with a wedge of lemon.