Charishma's More of a Veggie Yellow Lentil Curry

This is my creation and we make it every Thursday at my apartment here in Orlando, FL. My dad enjoys it so much and surprisingly enough, so does my Brother! I love it too and always serve it with my "Dad's Half-way Sindhi and half-way yellow rice recipe (posted separately) and plain yogurt on the side!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  cups channa dal, cleaned,washed,soaked in water and drained before using
• 3  teaspoons turmeric powder
• 1⁄2 teaspoon red chili powder
• 1  medium  fresh green chili, washed,ends trimmed and chopped (Indian green chilli and not Thai)
• 2 1⁄2-3  teaspoons salt, to taste
• 4  cups water
• 2  cloves garlic, peeled,washed and chopped
• 1  clove garlic, peeled,washed and chopped
• 1  inch fresh ginger, washed,peeled,and chopped
• 1  tablespoon  pure wesson canola oil
• 1  medium onion, peeled,washed and chopped
• 1  large onion, peeled,washed and chopped
• 1  large tomatoes, washed,peeled and chopped
• 2  roma tomatoes, washed,peeled and chopped
• 2  teaspoons cumin seeds
• 1⁄2 cup dry methi leaves, crumbled between your palms (dried methi leaves available at Asian Indian stores)

Directions

1. Heat oil in a pressure cooker or pot on medium flame.
2. Once the oil is hot, lower flame and add cumin seeds to it.
3. Allow to crackle.
4. Once it stops crackling, add ginger, garlic, onion and green chillies.
5. Mix well and stir-fry until the raw smell of ginger and garlic is gone, and the onions are softened.
6. Then, add the turmeric powder, kasoori methi and red chilli powder.
7. Mix well and then fold in the chopped tomatoes.
8. Stir and cook for 5-7 minutes.
9. Drain the chana dal (lentils) and add it to the ginger-garlic-tomato mixture.
10. Mix well and fold in salt and stir in the water.
11. Close the pressure cooker with its lid.
12. Allow to pressure cook upto 3 whistles.
13. Turn off the source of heat{gas stove/electric skillet}.
14. Let the pressure cooker sit on the same skillet or stove on which it was cooking the lentil curry for 25 minutes.
15. Remove from the skillet and wait for the pressure to be gone.
16. Open and serve over my"Dad's Half-way Sindhi and half-way yellow rice recipe"{posted separately} alongwith plain yogurt on the side.
17. Enjoy!