Red lentil and toor dal with mustard and cumin seeds
Curries With Bumbi · ♥ 692 likes · 40.6K views · 10 min video
Read about lentils in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 tbsp red lentils
- 3 tbsp tuvar dal
- 1 whole dry red chilli
- 8–10 whole curry leaves
- 1 tsp turmeric powder
Wash equal amounts of red lentils and toor dal very well.
Pressure cooking the dal
- 1 tsp salt
- 1 cup hot water
- oil
Add 1 tsp each turmeric and salt, about a cup of hot water and a drop of oil; pressure cook 12 minutes in an Instant Pot or 10 minutes in a regular pressure cooker (a pot works but takes longer and more water).
Thin the cooked dal with more hot water to the consistency wanted: thin for rice, thick for chapati.
Adjusting dal consistency
- 1 tbsp oil
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
Heat 1 tbsp oil over medium heat, lower to low, add dry red chilli, 0.25 tsp mustard seeds and 0.5 tsp cumin seeds and let the mustard seeds splutter; add curry leaves, covering against the splatter.