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Mixed Dal Fry with Green Pea Pilaf

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All curries taste so much better with garam masala! Try this recipe and share with your family and friends. This recipe is a great winter warmer too! To make this even more indulgent, serve with fresh herbs, lime and mini hasselback potatoes! Yum!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
This is feeding: 6 people
Author: Ankita Murray !the_clumsy_vegan

Ingredients

  • 1 tin Beluga Lentils
  • 1/4 cup Yellow Lentils
  • 1/4 cup Red Lentils
  • 1 Onion sliced in quarters
  • 2 small Tomatoes
  • 1 cup Fresh Coriander
  • 1 tbsp Ginger grated
  • 2 dried Chilies
  • 2 tsp Cumin
  • 1 tsp Asafoetida you can substitute chopped garlic chives
  • 3-4 tsp Kitchen King Masala
  • 2 tsp Salt
  • 1 tbsp Olive Oil
  • 3 cups Water

Hot Oil

  • 1 tbsp Coconut Oil
  • 2 tsp Red Chili Powder
  • 1 tsp Mustard Seeds

Instructions

  • Cook yellow lentils in a pressure cooker until thoroughly cooked.
  • Bring 2 cups water to boil in a pot. When water comes to boil add onions and tomatoes and cook till soft (5-6 minutes).
  • Drain and add to a blender with fresh coriander and kitchen king masala. Blend to form a paste.
  • Heat olive oil in a pan and add ginger, cumin and dried chili. Stir for 1 minute and add the paste into the oil. Cook stirring for 5-6 minutes till the paste thickens.
  • Add red lentils and 1 cup of water. Bring to boil and then let simmer with lid on for a few minutes till the lentils begin to soften but are not completely cooked.
  • Add beluga lentils and yellow lentils and cook on a low flame till dal is cooked done.
  • In a separate pan heat Coconut oil. When oil is hot add mustard seeds and red chilly powder. Immediately pour the oil over the dal and serve with a lemon

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