Masoor Dal
Masoor dal or whole red lentils curry is perfect with parathas and rice.
Servings: 4
Equipment
- Pressure Cooker or Instant Pot
- Saucepan
Ingredients
- 1 1/2 cups cooked masoor dal pressure cook the dal with salt and a pinch of asafoetida in the instant pot for 18 minutes.
- 1 onion small diced
- 1 tomato medium diced
- 4 cloves garlic crushed
- 1 inch ginger finely chopped
- 2 or to taste red or green chillies sliced
- 1 tsp coriander stalks
- 1 tbsp coriander powder
- 1 1/2 tsp or to taste black pepper powder
- 1 tsp or to taste red chilli powder
- 1/2 tsp turmeric powder
- 1 each bay leaf, cinnamon, mace, red chilli and stone flower
- 1 tsp cumin seeds
- 4 each cardamom, cloves and peppercorns
- 1 tbsp mustard oil
- 1 tsp my golden ghee or butter or normal ghee
- salt to taste
- fresh coriander for garnishing
Instructions
- In a thick-bottomed saucepan or cast iron pot, heat mustard oil. Once hot add in all the whole spices and let them splutter.
- Now add the coriander stalks, garlic and saute for 2 minutes. Add in the onion, chilli and saute for 5-6 minutes till the onion is nice and golden. Always add some salt when you cook onions.
- Add in the spice powders, mix well and add 1 tbsp of water to prevent them from burning. Tip in the tomatoes. Mix it well, saute for 2-3 minutes.
- Tip in the lentils, mix it well. Add 3/4 cups of water. Keep it on medium flame and simmer for 10 minutes.
- Add freshly chopped coriander and golden ghee. Mix it well.
- Serve hot with rice or rotis.