India is a land of lentils. Major source of protein in our mainly vegetarian diet. The country produces world’s maximum lentils, but then it is also the maximum consumer 😉
Lentils or as we call it ‘dal’ , is important on our regular platter of food. And so is the variety of cooking methods. With 29 states and 7 union territories, one can expect atleast 29+7 cooking methods 😉 To this one can keep on adding as per tastes, availability, innovations etc………..in other words, endless ways to cook 😀
Presenting the Lehsuni arhar dal from Winter Platter 3.
Here’s what I did………..
1/2 cup – arhar /tuvar / pigeon pea lentil
1 nos – small onion
2 nos – finely chopped green chili
1 nos – medium sized tomato
1 tbsp – finely chopped green garlic
1/4 tsp – grated ginger / ginger paste
1/4 tsp – tumeric powder
1 1/2 cup water
1 1/2 tsp – oil
pinch of cumin seeds
salt to taste
Pressure cook the lentil with 1 1/2 cup water and salt to 2 whistles.
While it cooks, finely chop the onion and tomato.
Heat oil in a pan and temper with cumin seeds. As they splutter, add the green garlic and green chili and fry for 2 mins on medium flame. Now add the chopped onion and ginger and fry till translucent. Add the chopped tomato and tumeric powder and fry till tomato softens.
Open the pressure cooker and give the boiled lentil a whisk/ muddle and pour it in the pan. Increase the flame, check for salt and let the lentil come to boil.
Take it off fire.
Happy cooking !! 🙂
Cheers !! 😀