No Onion No Garlic Dal Fry

No Onion No Garlic Dal Fry

Servings - 2 - 3

INGREDIENTS

Red lentils - 120 grams

Split pigeon peas - 120 grams

Water - 500 milliliters

Water - 800 milliliters

Salt - 1 teaspoon

Turmeric - 1/2 teaspoon

Oil - 1 tablespoon

Cumin - 1 teaspoon

Ginger - 1 tablespoon

Green chili - 1 tablespoon

Tomato - 250 grams

Turmeric - 1/4 teaspoon

Red chili - 1 teaspoon

Salt - 1/2 teaspoon

Water - 300 milliliters

Garam masala - 1/2 teaspoon

Coriander - 2 tablespoons

Ghee - 1 tablespoon

Cumin - 1 teaspoon

Dry red chili - 1

Asafoetida - 1/4 teaspoon

PREPARATION

1. In a bowl, add 120 grams red lentils, 120 grams split pigeon peas, 500 milliliters water and soak for 20 minutes.

2. Take a pressure cooker, add the soaked dals, 800 milliliters water, 1 teaspoon salt, 1/2 teaspoon turmeric and cover it with lid.

3. Cook until you hear 2 whistles.

4. Heat 1 tablespoon oil in a heavy skillet, add 1 teaspoon cumin, 1 tablespoon ginger, 1 tablespoon green chili and stir for 1 - 2 minutes.

5. Then, add 250 grams tomato and saute until it turns soft and pulpy.

6. Cook for 5 - 7 minutes on medium heat.

7. Add 1/4 teaspoon turmeric and stir well.

8. Add 1 teaspoon red chili, 1/2 teaspoon salt and mix it well.

9. Now, add the cooked dal and mix it well.

10. Add 300 milliliters water and mix it again.

11. Cover it with lid and cook for about 8 - 10 minutes on medium heat.

12. Open the lid and give it a nice stir.

13. Add 1/2 teaspoon garam masala and mix it well.

14. Bring it to a boil.

15. Add 2 tablespoons coriander and mix it well.

16. Cook for another 3 - 5 minutes on medium heat.

17. Remove it from heat.

18. Heat 1 tablespoon ghee in a pan, add 1 teaspoon cumin, 1 dry red chili, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes.

19. Pour the tempering over the dal. 20. Serve.