Ingredients:
1 cup split red lentils, skinned (masoor dal)
1 onion sliced thinly
1 small potato, chopped
1 carrot chopped finely
2 tbsp. cabbage chopped finely
1 sprig spring onion chopped finely
1 small green chilli chopped
1 small flake garlic chopped
8-10 fresh mint leaves
3 cups hot water or vegetable stock
salt to taste
pepper to taste
1 small blob butter
1 tbsp. olive oil
Method
- Heat butter in a pan, add sliced onions.
- Add potato, lentils, stir for a minute.
- Transfer to a pressure cooker, add stock or water.
- Heat for 4-5 whistles, allow steam to subside.
- Cool, add chilli, garlic.
- Blend well in electric mixer, strain, keep aside.
- Heat oil in a pan, carrot, stir.
- Add cabbage, spring onion, stir fry for a few seconds.
- Add blended lentils, bring to a boil.
- Add salt, pepper, mix well.
- Pour in individual bowls, garnish with mint leaves.
- Serve piping hot.
Making Time : 30 minutes (excluding pressure cooking time)
Makes : 5 servings
Shelf Life : 1 day
Red Lentil Dishes Index
