1. Heat oil in a pressure cooker or pot on medium flame. 2. Once the oil is hot, lower flame and add cumin seeds to it. 3. Allow to crackle. 4. Once it stops crackling, add ginger, garlic, onion and green chillies. 5. Mix well and stir-fry until the raw smell of ginger and garlic is gone, and the onions are softened. 6. Then, add the turmeric powder, kasoori methi and red chilli powder. 7. Mix well and then fold in the chopped tomatoes. 8. Stir and cook for 5-7 minutes. 9. Drain the chana dal (lentils) and add it to the ginger-garlic-tomato mixture. 10. Mix well and fold in salt and stir in the water. 11. Close the pressure cooker with its lid. 12. Allow to pressure cook upto 3 whistles. 13. Turn off the source of heat{gas stove/electric skillet}. 14. Let the pressure cooker sit on the same skillet or stove on which it was cooking the lentil curry for 25 minutes. 15. Remove from the skillet and wait for the pressure to be gone. 16. Open and serve over my"Dad's Half-way Sindhi and half-way yellow rice recipe"{posted separately} alongwith plain yogurt on the side. 17. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
