Ingredients
- 3 cups of washed Masur Dal (red lentils)
- 2 tablespoons of vegetable oil.
- Half a teaspoon full of paanch phooran (Indian Five-Spice)
- Three green chilies
- Two coarsley sliced medium-sized onions
- Two medium sized tomatoes – quartered
- One bunch of finely chopped fresh coriander
- 1,200 mL of boiling hot water
- 1 teaspoon of turmeric powder
- 2 teaspoons of cumin powder
- 2 tablespoons of salt
Instructions
Step 1: Heat 2 tablespoons of vegetable oil into a pressure cooker, spreading around to distribute evenly. Add half a teaspoon of paanch phooran, three green chilies, and two coarsely sliced medium sized onions. Mixed thoroughly and cook on high heat for about a minute.
Step 2: Add 3 cups of washed red lentils (Masur Dal). Mix thoroughly and a lot to cook on high heat for about 30 seconds.
Step 3: Add 1 teaspoon of turmeric powder, 2 teaspoons of Cumin powder, and 2 tablespoons of salt. Mix thoroughly, and add 1 L of boiling water.
Step 4: Add two medium sized quartered tomatoes, mix thoroughly, and then cook under high pressure in the pressure for eight minutes or until the pressure cooker whistles.
Step 5: Allow the pressure to release and then mix thoroughly before adding one bunch of finely chopped coriander, and another 200 mL of boiling water. Stir thoroughly and a lot to sit for about five minutes.
Serve either as a soup, or as an accompaniment to rice and other items.