You can use whatever lentil you have at home, and in whatever mix you want. Today I used arhar, chana, dhuli moong and urad, and moong chilka.
Dal is something most Indian homes eat in some way, shape or form daily. It is a staple in our homes. Inexpensive, nutritive and delicious.
Serves 6
1.5 cups of lentils (mix of any and all that you wish), cleaned and soaked while you prepare all other ingredients
2 tablespoon ghee or vegetable oil
Pinch of asafetida (heeng)
3 dried red chiles
1 teaspoon cumin seeds
3 onions (one minced fine and two sliced)
1 inch piece of ginger, finely minced
2 green chiles, sliced in half length wise
1 tablespoon coriander (dhaniya) powder
1 teaspoon turmeric (haldi) powder
2 teaspoons paprika (deghi mirch)
2 ripe tomatoes
Salt to taste
Water
Coriander, optional, for garnish
1) Prepare and cut onions, ginger and tomatoes and set aside
2) In hot oil add the heeng, red chiles and cumin seeds. Cook for a minute until cumin is golden. Add onions
3) Add green chiles (seed if wanting a mild dal or omit). Add salt at this time to hasten cooking of onions
4) Cook onions until wilted and browning on the edges
5) Add coriander, turmeric, and paprika and cook for a couple of minutes over slow heat.
6) Add the chopped tomatoes
7) Cook tomatoes till they have released some of their juices and the pan is sticky.
8) Add the lentils and their water into the pressure cooker
9) Mix the contents of the pan nicely
10) Bring the contents of the pan to a simmer
11) Cover the pressure cooker. Cook for 4-5 whistles or as you see fit for your pressure cooker. Let cool.
12) Before serving, open pressure cooker, mix lentils, add water as per your choice, runny or thick, garnish with coriander leaves if you wish. Taste for salt. Serve.
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