Charishma's More Of A Veggie Yellow Lentil Curry

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups channa dal, cleaned,washed,soaked in water and drained before using
• 3 teaspoons turmeric powder
• 1/2 teaspoon red chili powder
• 1 medium fresh green chili, washed,ends trimmed and chopped (indian green chilli and not thai)
• 2 1/2-3 teaspoons salt, to taste
• 4 cups water
• 2 cloves garlic, peeled,washed and chopped
• 1 clove garlic, peeled,washed and chopped
• 1 inch fresh ginger, washed,peeled,and chopped
• 1 tablespoon pure wesson canola oil
• 1 medium onion, peeled,washed and chopped
• 1 large onion, peeled,washed and chopped
• 1 large tomato, washed,peeled and chopped
• 2 roma tomatoes, washed,peeled and chopped
• 2 teaspoons cumin seeds
• 1/2 cup dry methi leaves, crumbled between your palms (dried methi leaves available at asian indian stores)

Recipe

• 1 heat oil in a pressure cooker or pot on medium flame.
• 2 once the oil is hot, lower flame and add cumin seeds to it.
• 3 allow to crackle.
• 4 once it stops crackling, add ginger, garlic, onion and green chillies.
• 5 mix well and stir-fry until the raw smell of ginger and garlic is gone, and the onions are softened.
• 6 then, add the turmeric powder, kasoori methi and red chilli powder.
• 7 mix well and then fold in the chopped tomatoes.
• 8 stir and cook for 5-7 minutes.
• 9 drain the chana dal (lentils) and add it to the ginger-garlic-tomato mixture.
• 10 mix well and fold in salt and stir in the water.
• 11 close the pressure cooker with its lid.
• 12 allow to pressure cook upto 3 whistles.
• 13 turn off the source of heat{gas stove/electric skillet}.
• 14 let the pressure cooker sit on the same skillet or stove on which it was cooking the lentil curry for 25 minutes.
• 15 remove from the skillet and wait for the pressure to be gone.
• 16 open and serve over my"dad's half-way sindhi and half-way yellow rice recipe"{posted separately} alongwith plain yogurt on the side.
• 17 enjoy!