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Masoor Dal - instant pot

  • 1 cup masoor dal red lentil, 50 grams
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt divided
  • 4 cups water divided
  • 1 tablespoon oil or can use ghee
  • 1/2 teaspoon cumin seeds
  • 1 whole dried red chili broken
  • 1/4 teaspoon hing asafoetida
  • 1 medium red onion finely chopped
  • 7-8 large garlic cloves crushed using mortar & pestle
  • 1.5 inch ginger crushed using mortar & pestle
  • 1 green chili sliced, or more to taste
  • 2 medium tomatoes chopped
  • 1/8 teaspoon garam masala
  • 1/8 teaspoon red chili powder or to taste
  • 1 teaspoon kasuri methi dried fenugreek leaves, crushed
  • 1 tablespoon chopped cilantro + more to garnish

  • Rinse the dal, transfer to an instant pot, add 1/2 teaspoon turmeric, 1/2 teaspoon salt and 3 cups water. Stir.
  • Cook on high pressure for 8 minutes with natural pressure release.
  • Heat oil in a pan on medium heat. Once hot, add the cumin seeds and let them sizzle. Then add dried red chili and hing and saute for few seconds.
  • Add onions (also add 1/4 teaspoon salt for the onions to cook faster) and cook for around 4 minutes until soft and light golden brown in color.
  • Add crushed garlic-ginger and sliced green chili. Cook for 1-2 minutes until the raw smell goes away.
  • Add the chopped tomatoes and stir.
  • Then add the garam masala, red chili powder and mix. Cook for 6 to 7 minutes until tomatoes are very soft and cooked and oil oozes from the side of the masala. This step is important, don't rush it. Stir in between and I also added around 2 tablespoon water so that the masala doesn't burn.
  • Now add the boiled dal to the pan and mix. Add water to thin out the dal (optional)
  • Add kasuri methi, chopped cilantro. Also add the remaining 1/4 teaspoon salt and mix.
  • Let the dal simmer for 3 to 4 minutes on low-medium heat. 

from cook with Manali blog