Mixed Dal Fry with Lentils
Ingredients
- Beluga lentils: 1 tin drained
- Yellow lentils: 1/4th cup
- Red lentils: 1/4th cup
- Onions: 1 sliced in quarters
- Tomatoes: 2 small
- Fresh coriander: 1 cup
- Ginger: 1 tablespoon grated
- Dried red chilies: 2
- Cumin seeds: 2 teaspoons
- Asafoetida: 1 teaspoon
- Kitchen king masala: 3-4 teaspoons
- Salt: 2 teaspoons
- Olive oil: 1 tablespoon
- Water: 3 cups divided
For tempering
- Coconut oil: 1 tablespoon
- Red chili powder: 2 teaspoons
- Mustard seeds: 1 teaspoon
Preparation
Cook yellow lentils in a pressure cooker till done
Bring 2 cups water to boil in a pot. When water comes to boil add onions and tomatoes and cook till soft (5-6 minutes)
Drain and add to a blender with fresh coriander and kitchen king masala. Blend to form a paste
Heat olive oil in a pan and add ginger, cumin and dried chili. Stir for 1 minute and add the paste into the oil. Cook stirring for 5-6 minutes till the paste thickens
Add red lentils and 1 cup water. Bring to boil and then let simmer with lid on for a few minutes till the lentils begin to soften but are not completely cooked
Add beluga lentils and yellow lentils and cook on a low flame till dal is cooked done
In a separate pan heat coconut oil. When oil is hot add mustard seeds and red chili powder. Immediately pour the oil over the dal and serve with a lemon
