1. Add lentils, water, cinnamon, cardamom pods, garlic, turmeric, cayenne pepper, and salt in a pressure cooker. 2. Secure lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. 3. Remove from heat and allow the pot to depressurize on its own, 12-15 minutes. 4. Carefully open lid and check to see if beans are very soft and some of them are broken; if not, cover and bring up to high pressure again, and cook another 30 seconds--or cover and boil until soft, about 30 minutes more. 5. Remove to a serving dish, cover, and keep warm. 6. Heat oil in a nonstick saucepan over med-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. 7. Quickly add the onion and cook, stirring, until golden; about 3 minutes. 8. Add in ginger and green chili pepper; cook about 1 minute, then add the coriander, cumin, and paprika and stir a few seconds. 9. Transfer to the dal and swirl lightly to mix, with parts of it visible as garnish. 10. Sprinkle the garam masala on top and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
