INGREDIENTS

1 cup mix lentils, use black chickpeas, big chickpeas, and kidney beans(total has to 1cup)

2 medium carrot

2 tablespoon of oil corn or canola/ or your choice

1 green chili pepper (optional )

1 teaspoon fresh shredded ginger

1 teaspoon cumin seed

1/2 teaspoon turmeric

1/2 teaspoon red chili powder

1 teaspoon red Kashmiri red  pepper(just for nice color)

1/4 teaspoon ajwain seed

1/8 teaspoon fenugreek seed

salt to taste

fresh lemon juice to taste

1/4 cup coriander leaves wash and chopped finely

METHOD

1: Soak all your lentils overnight /or  5to 6 hours, then clean them with warm water, then wash carrot and make one-inch pieces, take presser cooker and put on stove medium-low heat, add oil in and let get hot, add fenugreek seed, cumin seed, ajwain seed green chili and let them fry for few second.

2: Then add soak lentils in, carrot pieces, lemon juice to your taste, salt to your taste, red chili powder, Kashmiri chili powder ( just for color ), and add 3 cup water mix well.

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3:then put the lid on and put a  whistle on, (you can see above picture ) then put cooker on the stove and keep stove on high heat and let go whistle 4 time, then turn stove off and let presser relish it self, it will take about 10 minutes.

4: Now  open lid and mass little with spoon and let cook 2 or 3 minutes, on the medium if you need little water you can add some and make to your consistency, add  some coriander, mix and garnish with rest of them and serve hot with Rice, Quinoa or gluten-free Naan or Roti.

Here we go our curry is ready to serve.

Note:This is vegan, allergy friendly, gluten free,  dairy free, nu-free.

Note: This is very healthy one pot mill,with full of protein and veggie enjoy.