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 (240 ml) toor dal (yellow Pigeon peas)
- 1 cup (240 ml) mung dal (mung bean/ golden gram)
- 8-10 garlic cloves, chopped
- 1 tsp 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