Masoor Dal
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4.5
4 reviews
Excellent
Masoor Dal
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This easy Masoor Dal comes together in about 15 minutes from a handful of ingredients and yet it's an insanely flavorful and satisfying. Perfect for a meatless Monday.
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Ingredients
- 30 grams ginger ~1-inch, sliced into ¼-inch coins, fresh
- 20 grams garlic (~3 large cloves)
- 1 cup masoor dal (red lentils)
- ½ teaspoon Turmeric ground
- 200 grams stewed tomatoes ½ small can, whole
- 2 chili peppers to taste, split in half, fresh
- 1 cilantro whole plant
- 2 tablespoons ghee (or vegetable oil)
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- ½ teaspoon fennel seeds
- 2 dried chili
- 1 ½ teaspoons salt
- 1 teaspoon coconut sugar
- ½ lemon
Instructions
- In a broiler, or using a torch, blacken the garlic and ginger and then add them to a pressure cooker.
- Wash the masoor dal until the water runs clear and add them to the pressure cooker along with 3 cups of water, the turmeric, stewed tomatoes (with juices), and chiles to taste.
- Thoroughly wash the cilantro, and cut just the bottom parts of the stems and roots off adding them to the pot ( save the leaves for garnish).
- Cover the pressure cooker with a lid and bring up to pressure over high-heat. Turn down the heat to maintain a gentle whistle and cook the lentils for 7 minutes.
- When the lentils are done, put the pressure cooker in the sink and run some water over the lid to quickly release the pressure. Doing this will make a loud noise and will release a lot of steam, so keep a safe distance. When the pressure has fully dropped, open the lid.
- Remove the cilantro root, garlic and ginger.
- Add the salt, sugar and lemon juice and adjust the seasoning to taste.
- In a small pan, add the ghee and heat until hot. Add the cumin seeds, mustard seed, fennel seed and chili pepper and fry until very fragrant.
- Pour this mixture onto the dal masoor and garnish with the cilantro leaves to serve.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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