Ingredients:
- 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
Instructions:
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.
