Skip to content

Masoor dal

tags: - dal

Highlights
Prep Time 5 min
Cook Time 20 min
Total Time 25 min

Ingredients

  • 1 tablespoon Ghee or Oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Green chili pepper, optional
  • 1/2 cup Onions, diced
  • 1/2 tablespoon Garlic, minced
  • 1/2 tablespoon Ginger , grated
  • 1 cup Tomatoes, chopped
  • 1 cup Red lentils (Masoor Dal), rinsed
  • 3 cups Water, or reduce to 2.5 cup for a thicker dal
  • 1 tablespoon Lime juice
  • Cilantro , to garnish
  • Spices
    • 1/2 teaspoon Ground Turmeric (Haldi powder)
    • 1/2 teaspoon Coriander powder (Dhaniya powder)
    • 1/2 teaspoon Red Chili powder (Mirchi powder), adjust to taste, I used mild Kashmiri red chili powder
    • 1/2 teaspoon Garam Masala , optional
    • 1 teaspoon Salt , adjust to taste
  • Rice
    • 1 cup Basmati Rice
    • 1.25 cup Water
    • 1 tablespoon Ghee or Oil
    • 1 teaspoon Salt

Process

  • Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.
  • When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
  • Add tomato and spices. Stir and sauté for another 2 minutes.
  • Add the lentils, water and stir well.
  • (For pot-in-pot rice) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet. Close the lid with vent in sealing position.
  • Press cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins.
  • After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
  • Open the pot. Add the lime juice and stir the dal.
  • Garnish with cilantro. Serve dal with roti, naan or rice.

Process Tadka (Tempering)

  • In a small pan, heat ghee or oil. Add some cumin seeds and sliced garlic. Cook for about 30 seconds to a minute until the garlic becomes golden in color. Then take the pan off heat and add a pinch of red chili powder. I prefer Kashmiri red chili powder, as it is not spicy. Drizzle this tempering over the dal when serving. It adds a beautiful pop of color!

Note: TBD

Storage

TBD

Feedback

TBD

References