Table of Contents
Ingredients
- 1/4 cup cooking oil
- 6 cloves garlic
- 1 inch ginger
- 3 green chilies
- 1 tablespoon cumin
- 1/2 cup onion finely diced
- 1/2 cup tomato finely chopped
- 1 tablespoon unsalted butter
- 1 teaspoon red chili powder
- 1/2 teaspoon 'garam masala'
- 1/2 cup yellow split lentils
- 1/2 cup red split lentils
- 1 tablespoon salt
- 1/4 teaspoon turmeric powder
- 1 teaspoon coconut oil
Instructions
-
Wash and slice the chilies, garlic, ginger and tomatoes.
-
Peel and dice the onions.
-
In a pressure cooker, add 4 cups of water and the washed lentils.
-
Scoop the coconut oil out with a spoon and into the pressure cooker.
-
Close and lock the lid. Allow 10 to 15 minutes for pressure to build.
-
In a medium sized pan, heat the cooking oil over high heat.
-
Fry the cumin for 30 seconds, until it becomes fragrant.
-
Add the chilies, garlic and ginger. Blend to combine.
-
Fry the onions until translucent and then add the tomatoes.
-
Add the cooked lentils and combine the mixture with the garam masala and chili powder. Add 1 cup of water if the mixture is too thick. Cook to boil.
-
Chop the coriander leaves.
-
Sprinkle the coriander leaves.
-
Add butter and stir.
-
Cook for 2 minutes. The mixture should be very creamy and not soupy.
-
Place the Dal Fry into a bowl.
-
Serve with rice.
