Ingredients
Equipment
Method
Prep
- Rinse the dal well. Soak it in 2 cups water for about 30 minutes. When you are ready to cook, discard the water.
- When you are ready to cook, chop the onions finely. Puree the tomatoes. Grate the ginger and chop the cilantro finely. Set aside.
Cook
- On medium heat, add ghee in a deep bottom pressure cooker. Add in cumin seeds.
- Once the cumin seeds splutter add in onions, grated ginger and green chilies. Stir well.
- Once the onions turn golden, add in the spices (ground turmeric, ground cumin, ground coriander, Kashmiri chili powder) and salt. Stir well.
- In about 30 seconds add in the tomato puree and let it sauté for 2 minutes until the raw tomato odor is eliminated. Further add in the dal and stir well. Next add in 1 cup water. Stir. Close the pressure cooker lid.
- Then increase the heat to high and let the dal cook until once whistle. It should take about 6 to 7 minutes. Once you hear the whistle, lower the heat and let it cook on low heat for another 5 to 6 minutes. Turn off the heat and the let the pressure release naturally. Open the lid top off with cilantro and serve with roti.