AuthorNureen SCategoryIndian, Instant Pot, Side DishesDifficultyIntermediate
Boil daal, salt, cayenne, turmeric and cumin until the daal becomes very soft.
Remove from heat. Blend the daal using an immersion blender or in an upright blender
Return the daal to the stove and add the lemon juice. Keep the daal boiling while you prepare the baghar.
Heat oil in a fry pan on medium heat.
Add the cumin seeds and fry for 30 seconds.
Flash fry the red chilis until they turn a dark brown
Pour the temper on the daal. Be careful! It will sizzle and splatter.
Serve hot!
Enjoy with rice or naan!
Ingredients
Directions
Boil daal, salt, cayenne, turmeric and cumin until the daal becomes very soft.
Remove from heat. Blend the daal using an immersion blender or in an upright blender
Return the daal to the stove and add the lemon juice. Keep the daal boiling while you prepare the baghar.
Heat oil in a fry pan on medium heat.
Add the cumin seeds and fry for 30 seconds.
Flash fry the red chilis until they turn a dark brown
Pour the temper on the daal. Be careful! It will sizzle and splatter.
Serve hot!
Enjoy with rice or naan!