Punjabi Dal Fry

By Vegan Richa · 45 min

Ingredients

Instructions

1. Cook the lentils in a saucepan or pressure cooker until tender. In a saucepan, cook red lentils for 20 to 25 minutes, or split peas and split chickpeas for 30 to 40 minutes, then keep them simmering over low heat. Stir in the ginger, turmeric and salt.
2. In a pressure cooker, cook on manual for 1 to 2 minutes, then release the pressure naturally.
3. For the tempering, heat the oil in a skillet over medium heat. Add the cumin and mustard seeds and wait until they begin to change colour.
4. Add the bay leaves and cloves and cook until fragrant.
5. Stir in the asafetida, then add the onion, garlic and chilies and cook until translucent.
6. Add the tempering to the simmering lentils. Stir in the garam masala, amchur, cayenne and vegan butter.
7. Taste and adjust the salt and heat, adding cayenne or lemon juice if needed. If using, stir in chopped tomatoes or baby spinach now. Add the cilantro and mix. Serve hot as soup, or with rice and roasted vegetables.

Summarized from Vegan Richa's video. Watch it for the details.

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