EASY MIXED LENTIL RECIPE
MIXED LENTIL RECIPE
INGREDIENTS FOR PRESSURE COOKING
SPLIT PIGEON PEAS (TOOR DAL) - 1/4 CUP
DEHUSKED BLACK GRAM (URAD DAL) - 1/4 CUP
PETITE YELLOW LENTILS (MUNG DAL) - 1/4 CUP
RED LENTILS (MASOOR DAL) - 1/4 CUP
BUTTER - 1/2 TSP
BAY LEAF - 1
WATER - 2 CUPS
GREEN CHILIES - 2 (SLICED)
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CURRY MASALA INGREDIENTS
BUTTER - 1 TBSP
ONION - 3/4 CUP
RED CHILI POWDER - 1/2 TSP
KASHMIRI CHILI POWDER - 1/4 TSP
GARAM MASALA - 1/2 TSP
TURMERIC POWDER - 1/4 TSP
TOMATO - 1 CUP
GARLIC - 1 TSP (CRUSHED)
GINGER - 1 TSP (CRUSHED)
WATER - 1/2 CUP + 3/4 CUP
SALT - 1 1/2 TSP
CORIANDER LEAVES - 1/4 CUP
TEMPERING:
CLARIFIED BUTTER (OR OIL) - 1 TSP
MUSTARD SEEDS - 1 TSP
CUMIN SEEDS - 1/4 TSP
DRY RED CHILIES - 2
PROCEDURE:
CLEAN AND RINSE LENTILS.
HEAT A PRESSURE COOKER ON MEDIUM FLAME, ADD 1/2 TSP OF BUTTER, 1 BAY LEAF AND LENTILS (cleaned and rinsed), MIX IT AND ADD 2 CUPS OF WATER, PRESSURE COOK LENTILS ON MEDIUM FLAME FOR 2 WHISTLES. AFTER 2 WHISTLES TURN OFF THE FLAME AND ALLOW THE PRESSURE TO DROP NATURALLY.
MEAN WHILE HEAT A PAN ON MEDIUM FLAME AND ADD 1 TBSP OF BUTTER (OR ELSE YOU CAN USE OIL, IT’S YOUR CHOICE), TO THIS ADD 3/4 CUP OF ONION AND SAUTE IT UNTIL IT TURNS SOFT. ADD RED CHILI POWDER, KASHMIRI CHILI POWDER, TURMERIC POWDER AND GARAM MASALA AND SAUTE IT FOR 30 SECONDS(TURN THE FLAME TO LOW TEMPERATURE, WHICH AVOIDS THE SPICES TO GET BURNED). AFTER 30 SECONDS TURN THE FLAME TO MEDIUM AND ADD 1 CUP OF TOMATO AND SAUTE IT WELL UNTIL IT TURNS SOFT.
ADD CRUSHED GARLIC AND GINGER (OR ELSE YOU CAN ADD GINGER GARLIC PASTE TOO, ABOUT 1 ½ TSP OF PASTE), SAUTE IT FOR 30 SECONDS. AND ADD 1/2 CUP OF WATER, ALLOW THE CURRY TO BOIL. THEN ADD THE COOKED LENTILS AND MIX IT, ADD 1 ½ TSP OF SALT AND 3/4 CUP OF WATER (OTHER WISE THE CURRY WILL BE TO THICK, YOU CAN ADD MORE WATER IF YOU DESIRE), AND WHEN IT’S START BOILING TURN OFF THE FLAME. PREPARE THE TEMPERING, IN A PAN ADD OIL (OR CLARIFIED BUTTER) AND HEAT IT ON MEDIUM FLAME, ADD MUSTARD SEEDS, ALLOW IT TO POP, ADD 1/4 TSP OF CUMIN SEEDS AND 2 DRY RED CHILIES, TURN OF THE FLAME IMMEDIATELY AFTER ADDING CHILIES. ADD TEMPERING TO THE PREPARED CURRY AND MIX IT WELL, ALSO ADD 1/4 CUP OF CORIANDER LEAVES (CHOPPED) AND ENJOY CURRY WITH RICE OR WITH ROTI.
TIP : SKIP TEMPERING TO HAVE IT AS LENTIL SOUP (ADD BUTTER TO IT, ENJOY THE DELICIOUS SOUP)