SERVINGS 5 servings
Instant Pot (Read Stove Top Pressure Cooker Instructions in Notes)
1 tablespoon Oil use neutral flavor oil
½ tsp Cumin Seeds or Jeera
2 Onions small size – finely chopped, 3/4 cup
2 Tomatoes small size – finely chopped, 3/4 cup
1 Green Chili finely chopped (Optional)
1 tablespoon Ginger Garlic Paste
½ teaspoon Turmeric Powder or Haldi Powder
½ teaspoon Kashmiri Red chili powder Substitute with Paprika
1 teaspoon Garam Masala Powder
½ teaspoon Ground Coriander
½ teaspoon Roasted Cumin Powder
1 cup Brown Lentils Whole Masoor Dal, Sabut Masoor Dal
2 ½ cups Water
Finely Chopped Cilantro or coriander leaves
Tempering (Optional)
1 teaspoon Ghee or Clarified Butter Use Oil for Vegan Recipe
¼ teaspoon Cumin Seeds or Jeera
A pinch of Kashmiri Red Chili Powder optional
Wash and Soak Brown Lentils for 15 minutes. After 15 mins, drain the water used for soaking and keep aside. Note – Soaking lentils is not mandatory.
Switch on the Instant Pot and Press Sauté Mode. Add oil and cumin seeds (jeera).
Once the cumin has roasted, add finely chopped onions and sauté for a couple of minutes.
Now add chopped tomatoes, ginger garlic paste and green chilies (optional)
Add the spices – Red chili, turmeric, ground coriander and roasted cumin powder. Sauté and add few tablespoons of water to prevent the spices from burning.
Now add the Soaked and drained brown lentils. Cancel Sauté Mode.
Add 2 & 1/2 cups of water for cooking and salt to taste.
Close the Instant Pot with Lid, secure vent to sealing and Pressure Cook on High for 15 minutes. Allow Natural Pressure Release up to 10 minutes and release the balance pressure manually.
Once the pin moves down, open the Instant Pot and mix using a ladle. The dal is ready to serve garnished with some cilantro.
The dal will thicken as it cools down slightly and it will be even more thicker the next day. The consistency can be easily adjusted by reheating the dal with some hot water.