kelbarb

Priya’s Dal (IP)

1 cup whole masoor dal (also known as whole red lentils or brown lentils)
1 bay leaf
1 teaspoon ground turmeric
1 teaspoon kosher salt
2 tablespoons fresh lime juice
2 tablespoons ghee* or olive oil
2 teaspoons cumin seeds
2 dried red chiles (such as Thai)
pinch red chile powder (such as cayenne)
pinch asafetida (optional)

  1. In instant pot combine lentils, bay leaf, turmeric, 1 tsp. kosher salt, and 3 cups water. 
  2. Manual high pressure 20 mins. allow to vent naturally.
  3. Add lime juice.
  4. For seasoning, in a small pan or butter warmer over medium-high, warm ghee or oil. Once ghee melts or oil begins to shimmer, add cumin seeds and cook until they start to sputter and brown, which should take seconds. Immediately remove pan from heat and stir in dried chiles, red chile powder, and, if desired, asafetida. Add to cooked dal and mix thoroughly. Serves 4.