Preparation Time : 15 minutes
Cooking Time : 25 minutes
Serves : 4
Ingredients :
1 cup husked, split black lentils
3 tbsp oil
A pinch of Asafoetida
1/2 tsp Cumin Seeds
1/2 tsp Turmeric Powder
1/4 tsp Red Chilli Powder
1/2 tsp Salt
1/2 tsp Dried Raw Mango Powder
1/2 tsp Garam Masala
For the Tempering :
2 tbsp Oil
1 medium Onion, thinly sliced
Method :
1. Heat the oil in pressure cooker, add the Asafoetida & Cumin Seeds. When they splutter, add 2 cups of water, split black lentils, Turmeric Powder, Red Chilli Powder and salt. Pressure cook for 5-7 minutes then allow the pressure cooker to drop on its own.
Cooking Time : 25 minutes
Serves : 4
Ingredients :
1 cup husked, split black lentils
3 tbsp oil
A pinch of Asafoetida
1/2 tsp Cumin Seeds
1/2 tsp Turmeric Powder
1/4 tsp Red Chilli Powder
1/2 tsp Salt
1/2 tsp Dried Raw Mango Powder
1/2 tsp Garam Masala
For the Tempering :
2 tbsp Oil
1 medium Onion, thinly sliced
Method :
1. Heat the oil in pressure cooker, add the Asafoetida & Cumin Seeds. When they splutter, add 2 cups of water, split black lentils, Turmeric Powder, Red Chilli Powder and salt. Pressure cook for 5-7 minutes then allow the pressure cooker to drop on its own.
2. Stir in the Dried Raw Mango Powder and Garam Masala and heat through.
3. For the Tempering : Heat the oil in a frying pan, Add the onions and fry until golden brown. Mix with the dal.
4. Garnish with Green Chillies.
