Step-by-Step Instructions

1. 1.Prepare the Daal Base

   Pour 1/2 cup of oil into a pressure cooker and heat it. Add 2 tablespoons of ginger-garlic paste and sauté for a few seconds until fragrant. Add 1 large sliced onion and sauté until it turns translucent, about 2-3 minutes.

2. 2.Add Spices to Daal Base

   Add 1 teaspoon of cumin seeds, 1 teaspoon of salt, 1 teaspoon of red chilli powder, and 1/2 teaspoon of turmeric powder to the sautéed onions. Mix well and cook for about 1 minute until the spices are fragrant.

3. 3.Cook Tomatoes

   Add 1/2 cup of water to the spice mixture and stir. Then, add 1 chopped tomato and mix. Cook until the tomatoes soften and blend into the masala, about 2-3 minutes.

4. 4.Pressure Cook Lentils

   Add 1/2 kg of washed and soaked Sabat Masoor daal (whole red lentils) to the pressure cooker and mix thoroughly with the masala. Pour in 2 cups of water. Close the pressure cooker lid and cook for 10 minutes after the first whistle, or until the lentils are tender.

5. 5.Prepare Omelette

   While the daal is cooking, whisk 1 egg with salt to taste and chopped green chillies in a bowl. Heat a small pan and pour the egg mixture to make an omelette. Cook until set, then flip and cook the other side. Once cooked, chop the omelette into small pieces.

6. 6.Prepare White Rice

   In a separate pot, bring water to a boil. Add salt to taste, 2-3 star anise, 1 teaspoon of cumin seeds, and a few curry leaves. Add approximately 1.5 cups of washed rice to the boiling water. Cook until the rice is tender and fluffy, then cover and let it rest.

7. 7.Finish the Daal

   Once the daal is pressure cooked, open the lid. Add 1 cup of water to adjust the consistency and mix. Stir in the chopped omelette. Add chopped coriander, green onion, sliced green chillies, and julienned ginger for garnish. Cover and let the daal simmer for a few minutes to allow the flavors to meld.

8. 8.Prepare and Add Tarka

   In a small pan, heat 2 tablespoons of desi ghee. Add 1 teaspoon of red chilli flakes, 1/2 teaspoon of ajwain (carom seeds), and chopped green chillies. Sauté for about 1 minute until fragrant. Pour this hot tarka over the simmering daal. Finally, sprinkle 1/2 teaspoon of garam masala over the daal and mix gently.

9. 9.Serve and Enjoy

   Serve the hot Sabat Masoor Daal Lahori Special with the prepared white rice. Garnish with additional fresh coriander, green onion, green chillies, and ginger if desired. Enjoy your meal!