Whole red lentils curry recipe

1 cup of Butterfly Red Lentils whole soaked for 2 hours

1 medium-sized tomato, finely chopped

10 curry leaves

2 teaspoons of ginger paste

2 teaspoons of garlic paste

1 teaspoon of mustard seeds

1 teaspoon of ground coriander

A pinch of hing spice

1/2 teaspoon of turmeric powder

2 teaspoons of red chili powder

Salt, to taste

2 teaspoons of sambhar masala powder

1 teaspoon of ground cumin

2 tablespoons of cooking oil

1 tablespoon of ghee (clarified butter)

2 small onions, finely chopped

2 tablespoons of fresh coriander, chopped

Step 1: Begin by soaking the Butterfly Red Lentils whole in water for 2 hours.
Step 2: In a pressure cooker, heat the cooking oil and ghee over medium heat.
Step 3: Add the mustard seeds and a pinch of hing spice. Once the mustard seeds start to crackle, add the curry leaves and ginger-garlic paste. Sauté until the raw aroma disappears.
Step 4: Add the finely chopped onions and continue to sauté until they turn translucent.
Step 5: Stir in the chopped tomatoes and cook until they become soft and mushy.
Step 6: Add all the ground spices – ground coriander, turmeric powder, red chili powder, salt, sambhar masala powder, and ground cumin. Mix well and sauté for about a minute to blend the spices.
Step 7: Drain the soaked Butterfly Red Lentils whole and add them to the pressure cooker. Sauté the lentils for another minute to infuse them with the flavourful spices.
Step 8: Pour in two cups of water, give it a good stir, and cover the pressure cooker. Cook on high heat until you hear four whistles, and then reduce the heat to low for an additional whistle.
Step 9: Once the lentils are cooked, remove the pressure cooker from heat and let the pressure release naturally.
Step 10: When ready to serve, garnish the dal with freshly chopped coriander.
Step 11: Serve the delicious Butterfly Red Lentils whole with your choice of flatbread or rice.