Code of Conduct
Code of Conduct
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