Servings: 5 to 6

Ingredients for Pressure Cooking the Lentils: 

• 2 cups mixed dal (arhar dal, tur dal or split pigeon pea lentils)  

• 5 cups of water 

• 1 teaspoon oil 

• ½ teaspoon turmeric powder  

• 1 teaspoon salt   

Dal Masala Ingredients: 

• 2 tablespoons oil 

• 2 bay leaves 

• 1 black cardamom 

• 8-9 garlic cloves, finely chopped 

• 1 tablespoon ginger, finely chopped 

• 3-4 green chillies, finely chopped 

• 1 large onion, finely chopped 

• 2 large tomatoes, finely chopped 

• 1/2  teaspoon turmeric powder 

• 1 teaspoon chilli powder 

• 1 tablespoon garam masala Salt to taste 

• 1 tablespoon kasuri methi (dry fenugreek leaves) 

• 1/2 lemon juice 

• Coriander leaves for garnish  

Method: 

1. Rinse the mixed dal thoroughly under running water and soak it while you prepare the other ingredients. 

2. Add it to a pressure cooker along with water, oil, turmeric powder, and salt.

3. Pressure cook for 4 to 5 whistles or until the dal becomes soft and mushy. 

4. Let the pressure drop naturally before opening the lid. 

5. Once done, mash it slightly and keep aside. 

6. Heat 2 tablespoons of oil in a large pan. 

7. Add bay leaves and black cardamom, chopped garlic, ginger, and sauté until aromatic. 

8. Add green chillies and sauté for a minute. 

9. Add the chopped onions and cook for 2 to 3 minutes or until golden brown. 

10. Add turmeric powder, chilli powder, garam masala, and cook for 2 minutes on low heat.  

11. Add chopped tomatoes and salt, mix well.  

12. Cook until they turn soft and the oil begins to separate. 

13. Add the cooked dal and mix everything nicely, and cook for 5 to 6 minutes. 

14. Crush and add kasuri methi,  add lemon juice and stir well. 

15. Cover & simmer for 3 to 4 minutes on medium-low heat.   

Ingredients For Tempering or Tadka: 

• 2 teaspoons oil 

• 1 tablespoon ghee 

• 1 teaspoon cumin seeds 

• 2 dry red chillies 

• 1/2  teaspoon asafoetida/hing 

• 2-3 garlic cloves, finely chopped 

• 1 teaspoon Kashmiri red chilli powder  

Method: 

1. Heat oil and ghee in a small pan. 

2. Add cumin seeds and crackle them.   

3. Add dry red chillies, hing and chopped garlic.  

4. Sauté until the garlic turns golden. 

5. Add Kashmiri red chilli powder. 

6. Mix quickly and turn off the heat (do not burn the chilli powder). 

7. Pour this hot tempering over the prepared dal. 

8. Garnish with chopped coriander leaves. 

9. Serve hot with steamed rice, jeera rice, or roti.