More of a Veggie Yellow Lentil Curry
Lentils, tomatoes and fenugreek leaves come together in this Pakistani curry, fragrant with turmeric and chilli and cooked in a pan.
1 hr · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 30 min · 60 min total
- medium
- 1
Heat oil in a pressure cooker or pot on medium flame. Once the oil is hot, lower flame and add cumin seeds to it.
- 2
Allow to crackle. Once it stops crackling, add ginger, garlic, onion and green chillies. Mix well and stir-fry until the raw smell of ginger and garlic is gone, and the onions are softened.
- 3
Then, add the turmeric powder, kasoori methi and red chilli powder. Mix well and then fold in the chopped tomatoes.
- 4
Stir and cook for 5-7 minutes. Drain the chana dal (lentils) and add it to the ginger-garlic-tomato mixture.
- 5
Mix well and fold in salt and stir in the water. Close the pressure cooker with its lid. Allow to pressure cook upto 3 whistles.
- 6
Turn off the source of heat{gas stove/electric skillet}. Let the pressure cooker sit on the same skillet or stove on which it was cooking the lentil curry for 25 minutes.
- 7
Remove from the skillet and wait for the pressure to be gone.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
