Whole Masoor Dal
This whole masoor dal has earned a spot in my comfort meal rotation for life. Whole masoor (brown lentils) are pressure cooked and then mixed with a tempering of aromatics, tomato, and spices. So easy and so nourishing.
Ingredients
cooked lentils
- 1 cup whole masoor (brown lentils)
- 3 cups water
- ¼ tsp turmeric
- 1 tsp salt
whole masoor dal
- 1 tbsp neutral oil
- ¾ tsp cumin seeds
- pinch of hing (asafetida) (optional)
- 1 inch ginger, minced
- 2 garlic cloves, minced
- 1 green chili, minced
- ¼ medium onion, chopped
- 1 tomato, diced
- 1 tsp ground coriander
- ½ tsp red chili powder
- ½ tsp turmeric
- ¼ tsp garam masala
- salt to taste
Instructions
- Prepare the lentils. Add lentils, water, turmeric, and salt to a pressure cooker and pressure cook on medium heat for about 5 whistles. If using an Instant Pot, cook on high pressure for 15 minutes. If cooking on the stove, prepare the aromatics/spices first, add the lentils, and then simmer for 30-40 minutes.
- Heat oil over medium heat in a pan. Once it's hot, add the cumin seeds and let them sizzle for 30 seconds to a minute.
- Then add the chopped ginger, garlic, and green chili. Stir for a couple of minutes. Add onion and cook for 4 to 5 minutes until onions are light golden brown in color. Stir often.
- Add in the tomatoes and a big pinch of salt. Cook until the tomatoes mush together in the pan.
- Add the spices: coriander, red chili powder, turmeric, and garam masala. Stir with the rest of it for 1 minute.
- Pour the pan's contents into the pressure cooker with the prepared lentils. Adjust with some water and salt if necessary. Serve with rice!