Thanks a lot for this lovely comment. Happy to read! Thanks again and welcome.

I have only ever cooked a vegetarian meal once before, and I did not enjoy it. This recipe, however… my wife and I were blown away by how tasty it was! I can see myself making several litres of this at a time and freezing it in portions. Delicious, healthy, climate-friendly, what’s not to love!?

Thanks Dassana!

Thank you for sharing about the no onion and no garlic variation to the recipe. Glad the recipe turned out well.

Thanks a lot. I added the spices after adding tomatoes, so that they get sautéed well with the tomatoes. Most welcome.

Thank You for sharing the recipe, it was awesomeeeeeee.

Great and thanks for the lovely review.

Thank you. It is better to soak them as they cook quicker. Soaking also gets rids of the phytic acid from lentils and makes them more digestible. You can give a skip to the fenugreek leaves if you are unable to find them.

I love the fact that you described how to cook these pulses in multiple ways — traditional pressure cooker or Instant Pot — and showed photos of what may seem obvious to people who saw their mothers making South Asian food.

I have asafoetida and even mango powder, but I need to get some fenugreek leaves!

In its purest form, yes, but the packed ones have some wheat mixed in it.