In the realm of comfort foods, few dishes hold the same revered status as a warm, aromatic bowl of Green Lentil Dal. This timeless recipe, deeply rooted in Indian cuisine, not only captivates the senses with its rich, earthy flavors but also serves as a nourishing embrace for the soul. Whether you choose the traditional stovetop method or opt for the expediency of an Instant Pot, the journey of creating this dal is a culinary experience that transcends the boundaries of time and culture.
The heart of this Green Lentil Dal lies in the simplicity of its ingredients – tender green lentils, aromatic spices, and a flavorful broth. As these humble components come together, they weave a tapestry of taste that is both comforting and invigorating. The lentils, with their delicate texture and ability to absorb the essence of spices, create a hearty and wholesome base for a dish that is as satisfying as it is nutritious.
For those who relish the art of slow cooking and the ritual of tending to a simmering pot, the stovetop method offers a traditional approach to crafting Green Lentil Dal. The aromatic symphony of cumin, coriander, and garam masala fills the kitchen as the lentils tenderize, allowing you to engage in a sensory journey that connects you to the heart of Indian culinary traditions. It’s a process that unfolds gradually, coaxing the flavors to meld into a harmonious blend that promises to transport you to the streets of Mumbai or the bustling kitchens of Delhi.
On the flip side, the Instant Pot emerges as a modern-day kitchen ally, promising the same delectable results in a fraction of the time. This marvel of technology transforms the cooking experience, infusing convenience into the art of crafting dal. The pressure cooking method accelerates the lentils’ softening process, ensuring a quick and efficient preparation without compromising on the dish’s authenticity or depth of flavor. In the time it takes to set the table, the Instant Pot conjures a dal that rivals the slow-cooked version in both taste and aroma.
What sets Green Lentil Dal apart is its adaptability to individual taste preferences. From adjusting the spice levels to experimenting with supplementary ingredients like tomatoes, garlic, or ginger, this dal invites culinary exploration. Whether you choose to maintain the traditional simplicity or embark on a flavor-infused adventure, the result is a dish that reflects your unique culinary fingerprint.
As the Green Lentil Dal simmers or pressurizes, a sense of anticipation lingers in the air, a promise of warmth and nourishment. Whether you ladle it over steamed rice or scoop it up with freshly baked naan, this dal transcends its humble origins to become a culinary masterpiece that speaks to the universal longing for comfort and sustenance. So, whether you opt for the timeless charm of the stovetop or the expediency of the Instant Pot, immerse yourself in the art of crafting Green Lentil Dal – a soul-soothing elegance that transcends the boundaries of time and culture, bringing the richness of tradition to your contemporary kitchen.
Green Lentil Dal (Stove top / Instant Pot)
Delicious, healthy, and packed with flavour, this Vegan Green Lentil Dal is a comforting and protein-rich plant-based dish. Serve with basmati rice and kachumber salad. Perfect for weeknight meals!
Prep Time: 5minutes minutes
Cook Time: 25minutes minutes
Total Time: 30minutes minutes
For cooking the lentils
1 cup green lentils rinsed (200g)
2½ – 3 cups water
1 green chilli optional
½ tsp turmeric powder
salt to taste
2 tbsp oil or ghee
1 tsp cumin seeds
3 garlic clove minced
1 inch ginger grated
1 medium onion diced
1 medium tomato diced
1 tsp ground coriander
¼-½ tsp red chili powder or sub kashmiri red chili powder
½ tsp ground cumin
½ tsp turmeric
salt to taste
½ tsp garam masala
1 tsp fresh lemon juice or lime juice
2 tbsp coriander leaves
Stove Top Instructions
Wash the lentils at least 4-5 times in water until clear. Drain and set it aside.
1 cup green lentils
In a saucepan, add lentils, 2½ cups of water, turmeric powder, and optionally, green chilies. Cover the saucepan and simmer over medium-high heat until the lentils are tender. Be sure to skim any foam that forms on the top. Cooking the lentils may require 20-30 minutes: 20 minutes for firm lentils and 30 minutes for soft lentils.
2½ – 3 cups water,1 green chilli,½ tsp turmeric powder
After the lentils have finished cooking, whisk them to achieve a smooth consistency. If the dal appears too thick, you can add an additional 1/4 to 1/2 cup of water. Season with salt.
salt to taste
Instant Pot Instructions
Place the washed lentils, 3 cup of water, turmeric, salt, green chilies to the inner pot of the Instant Pot. Secure the lid and turn the vent to sealing. Pressure cook on HIGH for 6 minutes and allow for the pressure to release naturally (NPR).
1 cup green lentils,2½ – 3 cups water,1 green chilli,½ tsp turmeric powder,salt to taste
Heat oil/ ghee in a medium sklllet over medium heat. Once hot, add cumin seeds. Allow it to splutter. Add ginger, garlic, onion and fry for 3 minutes until translucent.Add the tomatoes, spice powders, salt and cook for 4-5 minutes.
2 tbsp oil or ghee,1 tsp cumin seeds,3 garlic clove,1 inch ginger,1 medium onion,1 medium tomato,1 tsp ground coriander,¼-½ tsp red chili powder or sub kashmiri red chili powder,½ tsp ground cumin,½ tsp turmeric,salt to taste
Transfer the prepared Tarka to the dal and stir. Cook again for another 2-3 minutes.
Add garam masala, fresh lemon juice, chopped fresh coriander and give it a stir. Serve hot with basmati rice and kachumber salad.
½ tsp garam masala,1 tsp fresh lemon juice or lime juice,2 tbsp coriander leaves