dal fry - indian lentil soup that pairs well with rice or bread.

Dice white onions to pieces that are an inch or two in length. This recipe uses white onions but it can also be substituted with red onions and the recipe will still be delicious.

Heat 2 tbsp of oil in a pressure cooker on medium-high heat. Then add 1 tsp of cumin seeds and 1 tsp of mustard seeds. This recipe uses canola oil but you can also use any other oil like rice bran(healthy)/peanut/vegetable/mustard oil.

When the ingredients in the cooker have started sputtering, add garlic cloves and chopped onions. Sauteé the mixture for 3-4 mins on medium heat and then add the spices (coriander powder, red chilli powder and garam masala) to the cooker and continue sauteéing the mixture for another 2-3 mins.

Now add all the lentils (toor dal, masoor dal, chana dal, moong dal) to the cooker and add 5-6 cups of water. Close the lid and let the contents in the cooker cook for 5 whistles. Then turn off the heat and wait for the cooker to naturally release steam.

Once the steam is released from pressure cooker and you are able to open the lid, take another pan and add 2 tbsp of oil and another tsp of cumin and mustard seeds and dry red chillies (either whole or broken if you like extra heat).

Once the seasoning ingredients in the pan start sputtering, add them to the contents in the cooker and bring the contents in the cooker to a boil. If needed, add 1/2 - 1 cup of water for boiling. Once the contents in the cooker have come to a boil, adjust the heat to low and let the contents simmer for a couple of minutes. In the meantime, wash and chop a handful of cilantro.

Now add crushed kasuri methi and chopped cilantro. Stir well and turn off the stove. Dal fry is ready to serve.