Whole Masoor Daal by Teaforturmeric

Name: Whole Masoor Daal by Teaforturmeric
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Asian, Indian
Ingredients: 1 cup brown lentils (rinsed and drained); 3 cups water; 1 (~75-85 g) small tomato, finely chopped (optional, but recommended); 4-5 garlic cloves, leave whole – will be crushed later; 1/2 tbsp crushed ginger; 1 tsp coriander powder; 1/4-1/2 tsp red chili powder; 1/2 tsp cumin powder; 1/4 tsp turmeric powder; 1 1/2 tsp kosher salt; 1 small green chili pepper (such as Serrano or Thai chili), chopped; 1/4 tsp heaped ground black pepper; 3 tbsp neutral oil such as grapeseed or avocado; 2 tbsp ghee or butter, or sub more oil; 1/2 tsp cumin seeds; 1 (~150-180 g) small onion, quartered and thinly sliced; 1/4-1/2 tsp garam masala; 1 tsp fresh lemon or lime juice, or more to taste; 2 tbsp cilantro or mint leaves (or a blend of both), chopped

7 steps

Prep:5minCook:30min

Updated at: Thu, 17 Aug 2023 00:19:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories347 kcal (17%)

Total Fat17.6 g (25%)

Carbs36.3 g (14%)

Sugars2.8 g (3%)

Protein12.8 g (26%)

Sodium704.6 mg (35%)

Fiber6.3 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupbrown lentils

rinsed and drained

3 cupswater

75gtomato

small, finely chopped, optional, but recommended

4garlic cloves

leave whole - will be crushed later

½ Tbspginger

crushed

1 tspcoriander powder

¼ tspred chili powder

½ tspcumin powder

¼ tspturmeric powder

1 ½ tspkosher salt

Instructions

To pressure cook

Step 1

Add all the ingredients listed under ‘To Pressure Cook’ to the Instant Pot and mix to combine.

Step 2

Secure the lid and set valve to Sealing. Select the Manual/Pressure Cook setting and set time to 20 minutes (18 if pre-soaked) on High Pressure.

Step 3

Once dal is cooked, allow pressure to release for 5 minutes, then manually release any remaining pressure.

For tempering

Step 4

In a medium skillet, heat oil and ghee over medium-high heat. Once hot, add the cumin seeds and onions and sauté until they turn deeply brown (~8-9 minutes). While onions begin sautéing, move on to the next step.

Step 5

Meanwhile, uncover the lid and select the Sauté setting on the Instant Pot and set to Less. Crush the garlic by mashing it to the side using a wooden spoon. Add the green chili pepper and ground black pepper listed under ‘After Cooking’. Stir and allow to cook. (It's natural to stir occasionally, but don't worry, it won't stick to the bottom.)

Step 6

Transfer the tadka to the dal in the Instant pot. Continue to simmer for 4-5 minutes, or until you reach the desired consistency.** Use a wooden spoon to mash dal against the edges to enhance texture.

Step 7

Select Cancel to turn off the Instant Pot. Taste and adjust salt, if needed. Add the garam masala, lemon juice, and cilantro and give it a stir. Serve hot.