Masur Chana Dal
A simple gravy made with Masur Dal (Red Lentils) and Chana Dal (Split Chickpea Lentils). Tastes best with steamed rice and ghee.
Equipment
- Pressure Cooker
- Pan
- Spatula
- Knives and Cutting Board
Ingredients
- ½ Cup Masur Dal (Red Lentils with skin)
- ½ Cup Chana Dal (Split Chickpea Lentils)
- Water; For soaking, cooking and later adjusting the consistency
- 1 tbsp Ghee
- 1 Bay Leaf
- 1 tsp Cumin Seeds
- 2 tbsp Finely chopped garlic and ginger
- 2 Green Chillies; Slit
- 1 Medium Sized Onion; Finely Chopped
- 1 Medium-Sized Tomato; Finely Chopped
- 1½ tsp Salt
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chili Powder
- 1 tbsp Coriander Powder
- ⅓ tsp Garam Masala
- 1 tbsp Kasuri Methi ( Dry Fenugreek Leaves)
- 2 tbsp Fresh Coriander Leaves; Chopped
For Tempering:
- 1 tsp Ghee
- 1 tsp Cumin Seeds
- 2-3 Dry Red Chillies
- ¼ tsp Asafoetida
- ½ tsp Kashmiri Red Chilli Powder
- 1 tbsp Fresh Coriander Leaves; Chopped
Instructions
- Wash the lentils and soak them for about 2 hours in water. After two hours, discard the water in which they were soaked and wash the lentils thoroughly.
- Then, add fresh water and cook the lentils in a pressure cooker till they are soft.
- In a pan, heat the ghee. Add cumin seeds.
- When the cumin seeds crackle, add the bay leaves, chopped ginger, and garlic and fry until golden brown.
- Add green chillies and chopped onions and fry till the onions are light brown.
- Add chopped tomatoes.
- Add turmeric powder, red chilli powder, coriander powder and salt. Close the lid, reduce the heat and cook till the tomatoes become soft.
- Now add the cooked lentils. Taste and adjust the salt and add water to adjust the consistency. Add fresh coriander leaves, Kasuri Methi ( dry fenugreek leaves) and garam masala.
- For the tempering, heat ghee in a separate pan. Add all the tempering ingredients.
- Add to the cooked lentils. Garnish with fresh coriander leaves.
- Serve with steamed rice.