Delicious & Easy Lentil Recipe that tasted beyond my expectations | Dal Recipe

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño adds heat while bell pepper is milder and cheaper.

Wash the yellow split peas very well and add them directly to the pressure cooker.

Add a roughly chopped medium sized onion, 1 teaspoon of turmeric powder, 1 teaspoon of salt, and 3 cups of hot water to the cooker.

Close the lid and pressure cook for 15 minutes if using an instant pot or 12 minutes for a regular stovetop pressure cooker.

After 15 minutes, switch off the cooker and allow all the pressure to be released naturally before opening the lid.

Use a wooden Dal wand or whisk to stir the cooked Dal until smooth; add 1 cup more of hot water if the Dal is too thick.

Snap off the stalks of the beet greens, chop them into small pieces, and keep them separately.

Heat 1 tablespoon of oil on medium heat and add chopped garlic before the oil gets too hot, frying it gradually until it turns golden.

Add the chopped beet stalks and stir on medium-high heat for a few minutes, then cover for 3 to 4 minutes.

Add the chopped beet leaves and stir everything on high heat for about 5 to 6 minutes until the leaves wilt down.

Add 0.5 teaspoon of salt and cover on medium heat for 3 more minutes.

Once done, add the cooked Dal to the beet greens mixture and allow it to come up to a boil; taste and adjust seasonings as needed.

Prepare the tadka by heating oil on medium heat and adding 0.5 teaspoon of black mustard seeds and 0.5 teaspoon of cumin seeds when the oil is warm.

Allow the seeds to splatter, then add 2 dried red chillies and immediately turn off the heat.

Add the tadka to the Dal and stir in a handful of chopped coriander leaves and a sprinkle of lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary