Ingredients
- 3 cup 3 cups lentils, yellow or red lentils, or half and half
- 1 pc Tomato
- 1 pc Large onion
- 1 tbsp Turmeric powder
- ½ tbsp Red chili powder
- Salt to taste Approximately 1 tsp
- 4-5 pcs garlic cloves, chopped
- ½ tbsp ginger, chopped
- 2-3 pcs dried red chili
- 3-4 pcs green chili
- 2-3 sliced Wild Oranges/Shatkora or Lemon, for a citrus kick (Sylheti tradition)
- 6-8 cup water
- 2 tbsp oil vegetable or olive oil. You can add a little bit of mustard oil for an extra kick
- ½ cup Chopped cilantro Optional
Instructions
- In an instant pot, add water, lentils, ½ onion sliced, 1 tomato, turmeric, red chili powder, and salt to taste
- Mix the ingredients together and Pressure cook on High setting for 25 minutes. This will make the daal fully boiled and water-based. If you would like to keep the mix a little lumpy and thicker, you can reduce the water content and Pressure cook for 20 minutes.
- Bring the instant pot to the stove and keep it on medium-low heat.
- On a separate frying pan, add oil and fry the rest of the sliced onions, garlic, ginger, red, and green chilis
- Once the garnish ingredients are golden brown, add the mix to the dal.
- Add slices of lemon or Shatkora/Wild lemon for a citrusy flavor.
- Cook on medium-low for 15 minutes for the garnish and lemon flavor infusion.
- Add cilantro for extra garnish and flavor. This is an optional step.
- Ready to serve!
Nutrition
Serving: 8g | Calories: 277kcal | Carbohydrates: 48.3g | Protein: 19.2g | Fat: 1g | Saturated Fat: 0.2g | Sodium: 66mg | Potassium: 791mg | Fiber: 23.1g | Sugar: 3.1g
Tried this recipe?Let us know how it was!
