Dal Fry - Indian Lentil Soup

Ingredients

• 0.5 cup Toor Dal
• 0.5 cup Red Lentils
• 0.5 cup Moong Dal
• 0.5 cup Chana Dal
• 3.5 unit/count Garlic Cloves (Adjust to appeal to individual palate)
• 1 unit/count White Onions
• 2 teaspoon Cumin Seeds
• 2 teaspoon Mustard Seeds
• 1.5 tablespoon Garam Masala (Adjust to suit spice levels)
• 2 tablespoon Coriander Powder
• 1.5 tablespoon Red Chilli Powder (Adjust to suit spice levels)
• 4 tablespoon Canola Oil (2 for pan frying and 2 for eventual seasoning)
• 3 unit/count Dry Red Chillies
• 2 teaspoon Kasuri Methi
• 1 handful Cilantro
• 6 cups Water (5-6 cups for cooking lentils, additional 0.5-1 cup for boiling)

Instructions

1. 1Dice the white onions into pieces approximately one to two inches in length. White onions are preferred, but red onions can be used as a substitute.
2. 2Heat 2 tablespoons of canola oil in a pressure cooker over medium-high heat. Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds. Once the seeds begin to sputter, add the garlic cloves and diced onions. Sauté for 3-4 minutes, then incorporate the coriander powder, red chilli powder, and garam masala. Continue sautéing for an additional 2-3 minutes.
3. 3Add the toor dal, red lentils, moong dal, and chana dal to the pressure cooker. Pour in 5-6 cups of water, secure the lid, and cook until the pressure cooker whistles five times. Turn off the heat and allow the pressure to release naturally.
4. 4In a separate pan, heat the remaining 2 tablespoons of canola oil. Add another teaspoon each of cumin and mustard seeds, along with the dry red chillies. Allow the ingredients to sputter.
5. 5Add the prepared seasoning to the cooked lentils in the pressure cooker. Bring the mixture to a boil, adding 0.5 to 1 cup of water if necessary. Reduce the heat to low and let it simmer for a few minutes. Meanwhile, wash and chop the cilantro.
6. 6Stir in the crushed kasuri methi and chopped cilantro. Mix well and turn off the heat. The dal fry is now ready to serve.