Step-by-Step Guide to Prepare Homemade Lehsuni Masoor Daal | Garlicky Pink Lentils
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The ingredients needed to prepare Lehsuni Masoor Daal | Garlicky Pink Lentils:
- Take 2 Cups of Masoor Daal/Pink Lentils.
- Get 1 of Medium Onion (Thinly Sliced).
- Take 1 of Whole Large Pod Garlic (Thinly Sliced/A few cloves left whole).
- You need 2 of Medium Tomatoes (Finely Chopped).
- Take 1/4 Bunch of Coriander Greens.
- Use 2 tsp of Cumin Seeds.
- Use 2 tsp of Degi Mirch/Red Chilli Powder.
- Provide 1 tsp of Turmeric Powder.
- Take 4 tbsp / 1 tbsp of Desi Ghee/Clarified Butter.
- Use 1 tsp of Oil (I used Canola Oil).
Steps to make Lehsuni Masoor Daal | Garlicky Pink Lentils:
- Slice the onions thinly & chop the tomatoes finely. Place in a Pressure Cooker or Instant Pot or Regular Pot..
- Wash the daal thoroughly until the water runs clear..
- Combine with the onions & tomatoes followed by 6 cups of water, salt, turmeric & 1 teaspoon oil. Note: Oil is added to avoid sticking to the bottom..
- Cook on high until one whistle. Remove from heat. Let the pressure release automatically..
- If using an Instant Pot, time it for 1 minute on high. Let it switch to “warm” mode. Use natural pressure release..
- You may choose to use a regular pot as well. In that case, cook covered over medium heat for 15 to 20 minutes..
- In the mean time, slice the garlic thinly. Leave a few small cloves of garlic whole..
- Blend the daal well with the help of a ladle. *We want a slightly runny consistency. Add hot water to thin down if required..
- Add the coriander greens. Stir. Keep covered..
- Heat the desi ghee in a small frying pan. Tip in the cumin seeds. Let them crackle..
- Add the sliced & whole garlic cloves. Caramelize over low heat. The garlic should turn dark brown (almost burnt)..
- Add the degi mirch powder. Cook for 10 seconds..
- Pour the hot tadka/tempering on top of the cooked dal..
- Your Dal is ready to be devoured with steamed Rice, Papad & Achaar..
- Totally blissful.
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