Amritsari dal (Mixed lentil soup)

 

Ingredients:

For curry:

1 cup whole black lentil (urad dal)

1/4 cup split gram lentil (chana dal)

1/4 cup Red kidney beans (Rajma) optional (I add to increase the nutrition content)

1 medium chopped onion

2-3 chopped tomatoes

3 garlic cloves

1 inch ginger

2-3 green chilly

Salt to taste

Tempering:

1 cinnamon stick

Few whole black pepper

Bay leaves

1 tsp Turmeric

1 tsp red chilly powder

1 tsp cumin seeds 

2-3 tablespoon oil

Recipe:

1. Soak the lentils and kidney beans in water for 4-5 hours, if possible overnight. The lentils get softer and break easily at the end of soak that reduces the time to cook.  

2. Cook in a pressure cooker or a slow cooker.For pressure cooker (which I have) add double the amount of water and cook for about 20-25 mins. The dal absorbs water. Since I used less quantity of small sized kidney beans, it took less time than usual to cook. I like the thickened dal so I cook them enough. You can increase or decrease the time to cook depending on how soft you like. *** It is important to have enough water in the pressure cooker to avoid scalding and bursting of the cooker..*** 

3. For tempering: To preheated pan, heat oil and add cumin, whole black pepper, cinnamon sticks, bay leaves.

4. Now add chopped onions, tomatoes, green chillies, ginger, garlic, garam masala, turmeric, red chilly powder and salt. 
(Wiki link: Read here about Garam masala)

5. To the above masala (tempering) add the cooked lentil mix, add water to have gravy depending on your choice. Cook for about 4-5 mins till the dal boils so get the flavor into the lentils. Top with butter. Garnish with chopped cilantro and serve with Roti.