Chop up the carrots and potatoes into large chunk squares and cut two chilies in half and place in a pressure cooker. Add the rinsed lentils and water. The water should sit 2 inches above the food.
3 tomatoes and 2 dried chilies in the blender.
This is what the tomato mixture should look like when finished.
Heat the ghee and add 1 teaspoon cumin seeds until they start crackling.
Then you add the tomato mixture.
Immediately add all your remaining spices.
This is what it should look like when the tomatoes are fully cooked. They are a deep red color. It took about 5-6 minutes on medium heat.
Tomato mixture added to the veggie and dal pot. It was a bit too liquid for me so I added some cornstarch.
*NOTE* When adding cornstarch, place the cornstarch into a bowl and a little bit of water. Stir until it is dissolved, it only takes a few seconds, and then add to the dal.
Stir it up!
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