Looking for a hearty, nutritious, and comforting meal that comes together in just 15 minutes? This Four-Lentil Daal is a delicious blend of protein-rich lentils, aromatic spices, and a rich, flavorful tempering. Perfectly spiced and packed with warmth, it’s an easy one-pot dish that pairs beautifully with basmati rice, naan, or chapati. Whether you’re making a quick weeknight dinner or craving a cozy, homemade meal, this daal is a must-try!
Wash the daal thoroughly and place it in a pressure cooker with a 1:2 water ratio and a pinch of salt.
Cook for about 10 minutes (4 whistles).
In a pan, heat the ghee and add cumin seeds, mustard seeds, asafoetida, and curry leaves.
Once they start to sizzle and pop, add the ginger and garlic, ensuring they don’t burn.
Stir in the chopped fresh tomatoes, tinned tomatoes, and onions.
Add the spices and cook for 2 minutes.
Add the cooked split lentils & pulses (daals) along with their cooking water.
Mix well and adjust salt to taste.
Let it simmer.
Garnish and serve hot with basmati rice, naan, or chapati.
