1× Recipe
Ingredients
Tap to tick offAromatics
- 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
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.