Description
This comforting dish of garlic and cumin flavored lentils is a perfect blend of spices and creamy lentils, making it a hearty and satisfying meal. Serve it hot with a garnish of fresh coriander for an extra burst of flavor.
Ingredients
Units
Scale
- 1 cup toor dal (yellow Pigeon peas)
- 1 cup mung dal (mung bean/ golden gram)
- 8-10 garlic cloves, chopped
- 1 teaspoon cumin seeds
- Clarified butter or butter for cooking
- 2 green chillies, chopped fine
Instructions
- Rinse the toor dal and mung dal thoroughly under cold water until the water runs clear.
- In a pressure cooker, combine the rinsed lentils with 4 cups of water. Cook under pressure until the lentils are soft and fully cooked, about 15-20 minutes. Release the pressure and set aside.
- In a large pan, melt the clarified butter or butter over medium heat.
- Add the cumin seeds to the melted butter. Stir and cook until the seeds begin to sputter and release their aroma, about 1 minute.
- Add the chopped garlic and green chillies to the pan. Sauté for 2-3 minutes until the garlic is golden and fragrant.
- Pour the cooked lentils into the pan with the garlic and cumin mixture. Stir well to combine all the ingredients.
- Simmer the mixture for 5-10 minutes, stirring occasionally, until the flavors meld together.
- Serve hot, garnished with fresh coriander if desired.
Notes
For a richer flavor, use ghee instead of regular butter. You can add onions or tomatoes for additional flavor, but to let the garlic shine, keep it simple. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 15
- Fat: 5
- Carbohydrates: 40
- Fiber: 8
- Protein: 12
- Cholesterol: 10