This dish is made of lentils. It's the consistency of mashed potatoes but with an Indian twist. Serve with rice.

Gallery

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, red lentils, yellow split peas, salt, garlic, ginger, and red chile peppers in a pressure cooker. Close cooker, bring to high pressure according to manufacturer's instructions, and cook until split peas are tender and dal is thick, 6 to 10 minutes.

    Advertisement
  • Remove cooker from heat and release pressure through natural release method according to manufacturer's instructions.

  • Heat ghee in a skillet over medium heat. Add mustard seeds; cook until they pop, 30 seconds to 1 minutes. Add onion; cook and stir until golden, 8 to 10 minutes.

  • Pour onion mixture over dal; stir to combine.

Cook's Notes:

If you do not have a pressure cooker, cook dal in a large pot for 45 minutes.

Substitute oil or butter for the ghee if desired.

Nutrition Facts

169 calories; protein 7.1g; carbohydrates 20.5g; fat 7.1g; cholesterol 16.4mg; sodium 590.5mg. Full Nutrition
Advertisement
Advertisement