- ½ cup green or brown lentils
- ½ cup masoor dal split red lentils
- ½ cup yellow moong dal
- ½ cup halved grape or chopped tomatoes
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- ¼ cup diced green chillies
- 1 teaspoon turmeric powder
- 1 tablespoon olive oil
- 1 tablespoon salt
- 2 tablespoons chilli oil
- 1 teaspoon cumin seeds
- 1 red dry chilli, chopped
- ½ cup onion, chopped
- 2 cloves garlic, thinly sliced
- 1 tablespoon red chilli powder
- Juice from ½ lemon
Thoroughly clean and wash all three lentils; soak for half an hour in cold water.
Discard the water. Place in the pot of your Instant Pot and add new water - about 2 cups - and add the tomato, garlic, ginger, green chillies, turmeric, oil and salt.
Cook the lentils for 7 minutes on high pressure.
Give the cooked lentils a good mix using ladle. If it is very thick, add some warm water to bring it to the right consistency.
Heat a small pan over medium-high heat; add the chilli oil. Add the cumin seeds and allow them to crackle, then add dry red chillies, chopped onion. and sliced garlic.
Sauté the onion and garlic for 3-4 minutes or until a little pink; add the red chilli powder.
Stir the sautéed onion, garlic, and seasonings into the hot lentils.
Turn the heat back on and simmer the lentils for 2-3 minutes again on medium-high heat. Add the lemon juice, stir, and serve hot.
- Yields: 6 servings
- Preparation Time: 20 minutes plus soaking time