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
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Wash and slice the chilies, garlic, ginger and tomatoes.
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Peel and dice the onions.
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In a pressure cooker, add 4 cups of water and the washed lentils.
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Scoop the coconut oil out with a spoon and into the pressure cooker.
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Close and lock the lid. Allow 10 to 15 minutes for pressure to build.
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In a medium sized pan, heat the cooking oil over high heat.
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Fry the cumin for 30 seconds, until it becomes fragrant.
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Add the chilies, garlic and ginger. Blend to combine.
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Fry the onions until translucent and then add the tomatoes.
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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.
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Chop the coriander leaves.
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Sprinkle the coriander leaves.
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Add butter and stir.
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Cook for 2 minutes. The mixture should be very creamy and not soupy.
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Place the Dal Fry into a bowl.
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Serve with rice.
