Ingredients
-
1
-
6
-
-
1
-
1
-
1/2
-
1 1/2
-
1
-
1/2
-
2
-
-
-
-
-
Directions
Aarsis Ultimate Toor Dal/ Split Pigeon Pea Lentils:
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Steps
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1
Done
|
Wash the Lentils at Least 4-5 Times Until the Water Is Somewhat Clear. |
|
2
Done
|
Soak the Lentils in Fresh Water For 40 Minutes. |
|
3
Done
|
Heat Ghee in a Pressure Cooker. |
|
4
Done
|
Add Cumin Seeds, Asafetida, Turmeric Powder, Mustard Seeds and the Curry Leaves. |
|
5
Done
|
When the Above Starts Splattering, Add the Tomatoes, Along With the Garam Masala, Coriander Powder and Red Chili Powder. Stir to Combine. |
|
6
Done
|
Place a Lid and Let This Cook For 6-8 Minutes Until the Tomatoes Become Tender and the Ghee Starts Separating from Them. Stir Regularly. |
|
7
Done
|
Add the Drained Lentils Along With the Water and Salt to the Tomato Mixture. Stir to Combine. |
|
8
Done
|
Place the Pressure Cooker Lid With the Whistle on and Let the Lentils Cook on Medium Heat Until They Become Tender but Retain Their Round Shape. I Like to Give It, at Least 5 Whistles. |
|
9
Done
|
Switch Off the Gas and Place the Pressure Cooker Aside to Cool. |
|
10
Done
|
Remove the Lid and Add the Lemon Juice and Fresh Cilantro Leaves. Stir Gently to Combine. |
