Indian Curried Green Lentils Dal

 Green lentils – You can substitute with with other types of lentils such as red lentils, split peas, french lentils (puy lentils) which a variety of green lentils. It is slightly smaller in size, darker in colour. 

Cumin seeds or mustard seeds

 Optional:

Green leaf veggies – optionally stir in baby spinach or kale once the dal is cooked for extra flavour and nutrition.

Coconut milk or cashew cream – if you can not handle spicy food, stir in some in the end for a creamy lentil dal.

 

Ingredients  

• 1 cup Green lentils dry
• 1 medium Onion
• 1 tbsp garlic- ginger paste
• 2 small green chilies chopped
• 2 tbsp oil
• 1 tsp cumin seeds / jeera
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp ground coriander and cumin
• ½ tsp garam masala
• ¼ cup tomatoes
• 1 tbsp lemon juice
• hing 1/4 tsp

Garnish

• 2 tbsp coriander leaves cilantro

Instructions 

Cooking the green lentils

• Thoroughly wash dried green lentils under clean running water. You need to wash the lentils as they often contain debris and dirt.

Instant Pot

• I used my instant pot pressure cooker to cook the lentils. Place the lentils in the inner pot with enough water to cover the lentils. Cook the lentils for 5 minutes on high pressure with natural pressure release.
  OR Pressure cook  depends on the type of dal you're using 3-5 whistles
  

Stovetop

• To cook the green lentils on the stove, place in a saucepan with water that covers the lentils. Bring the water to a boil then reduce to heat to medium-low, cover with a lid and cook until the lentils are creamy. Do not cover too tightly as the water may boil over and spill. This will take around 20-30 minutes. Ensure you add more water if required.

Making the green lentil curry

• In a pan, heat oil on medium heat. Once hot, add the cumin seeds and asafoetida/ hing if using.
• As the cumin seeds crackle, add in the onions and sauté for 1-2 minutes.
• Then add in the ginger-garlic paste, green chilies and tomatoes.
• Optionally add coriander stems.
• Allow the tomato mixture to reduce a bit then add the spices – turmeric, dhana jeera, red chili powder, garam masala.
• Tip in the cooked lentils with a little water if too thick and salt. Cook for another 5 minutes then turn off the heat.
• Squeeze lemon juice and sprinkle chopped coriander leaves before serving.
   
   

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