Rajasthani_Spicy_mix_Fry_lentil.

Whole Masoor Dal (Red Lentil) - ½ cup
Moong Dal - ¼ cup (Can be used Urad daal as an alternative)
Salt - to taste
Ghee (Clarified butter) - 2 -3 ladle.
Cumin Seeds - 1 tsp
Fennel Seeds - 1 tsp
Asafoetida - ¼ tsp
Ginger Chopped - 1 tsp filled
Garlic Chopped - 1 tsp
Dry Red Whole Chilli - 7 pieces
One large finely chopped onion.
Chopped green coriander leaves - 2 tbsp
Kasoori Methi - 1 tsp + ½ tsp for tadka
Amchoor Powder (Dried mango powder) - 1 tsp
Kashmiri chili powder- 3/2 tsp (alternatively any other red chili powder can be used, no problem!)
Some water.
Salt - as per taste.

Soak all lentils for 3 to4 hours after cleaning 3-4 times with water.
cook all lentil in a cooker for up to 4 whistles on high flame and then after on low flame for a while, but add salt and water before boiling.
for sauteing, add ghee to a frying pan and let it be heated, then add cumin seeds, fennel seeds, and asafoetida and mix it.
Then add dry red chili, garlic, and ginger then fry for about 10-15 seconds and take out some 1/3rd mixture in another bowl to be added later after cooking.
Then add the onions and fry more a few seconds, then add salt, chopped green coriander leaves ( 1 tbsp only), Kasuri methi(1 tsp), and fry more for about a minute or two.
Add amchur (dried mango powder), Kashmiri red chili powder, and cook for about 5-7 seconds only.
Add all soaked lentils along with the water, add some extra water to prevent thickening, and cook for a while. (optionally red food color can be added, but not recommended).
Heat the 1/3 previously sauteed oil mixture in a frying pan and add the remaining Kasuri methi and red chili powder and take off from the from within 3-4 seconds.
Pour the hot mixture on the cooked lentils, and garnish with chopped coriander leaves ( 1 tbsp).

This Rajsthani sauteed lentil tastes so good with bread, roti, paratha, Rajasthani Bati. Try in your kitchen today!
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