| No. of servings: 6-8 | |
| Preparation Time: 10 mins | Cook Time: 25 mins |
This versatile dish can pass for an entree with rice and roti (or) as a soup by itself! Try this protein-packed vegan delicacy for yourself.
Ingredients:
- Chopped dill leaves - 1 big bunch
- Dice onions - 1 big
- Dice garlic cloves - 8-10
- Moong daal - 0.25 cup
- Urad daal - 0.25 cup
- Channa daal - 0.25 cup
- Tur daal - 0.25 cup
- Green chili paste
- Turmeric
- Mustard, jeera for seasoning
- Coriander leaves for garnish
- Tomato - 1 small (optional)
- Lemon juice
- Salt
Method:
- Mix all lentils and dry roast them till they are aromatic
- Wash and let them soak in water for 10-15 mins
- Set Instant Pot (pressure cooker) to 'saute' mode
- In a spoon of hot oil, saute mustard seeds, cumin (jeera), green chili paste and turmeric
- Scoop this seasoning out and set aside
- Add another spoon of oil and add garlic, onions, turmeric
- Saute for 2-3 minutes
- Add dill and saute till it gets hot
- Drain and add all the mixed lentils
- Saute for a min and add enough water (about 3-4 cups)
- Cover lid and pressure cook ('Pressure Cook' mode for 3 minutes in IP)
- Open when pressure is released naturally
- Add salt and the seasoning that was set aside
- When it comes to boil, turn off the heat and add lemon juice
- Garnish with coriander leaves
- Serve hot as itself, like lentil soup (or) with jeera rice (or) with roti
Tips and Tricks:
- Lemon juice can be substituted with grated raw mango
- As a variation, only moong daal be used
- Dill is good for nursing mothers
Pictures:
Final Outcome:
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