Masoor Dal
Masoor Dal is a popular South Asian dish made from split red lentils cooked with a fragrant blend of spices, onions, tomatoes, garlic, and ginger. It's nutritious, protein-rich, and is super comforting because of its flavor, texture, and quick preparation time.
When introducing Doza into the wide and open world of delicious vegetarian Indian dishes, dal (lentils) ranks up there with some of the best, coziest recipes. There are so many different types of lentils, from toor dal, chana dal, split-pea dal, mung dal, and so much more, that all have their place among the Indian dish pantheon. In this case, masoor dal is on the easier side to make but is nonetheless wholesome and tasty. In this particular video, we made double the recipe for freezing and meal prepping.
Ingredients:
1 tablespoon Ghee (butter or oil is fine too)
1 teaspoon Cumin seeds
1/2 cup diced Onions
1/2 tablespoon Ginger paste
1/2 tablespoon minced Garlic
1 cup chopped Roma Tomatoes
1 cup rinsed Masoor Dal
3 cups Water (more or less if you want thicker or thinner dal)
1 tablespoon Lime juice
1/2 teaspoon chopped Cilantro for garnish
1/2 teaspoon Turmeric
1/2 teaspoon ground Coriander
1/4 teaspoon extra hot Red Chili powder or to taste (cayenne is also fine)
1/2 teaspoon Garam Masala
1 teaspoon Salt or to taste
Instructions:
Set the instant pot/pressure cooker to sauté mode and let it heat up. Add oil and cumin seeds. Sauté for about 30 seconds. You should see the seeds frothing and popping.
Add chopped onions, ginger, and garlic, mixing until the onions become golden brown.
Add tomatoes and spices and stir for about another 2 minutes.
Add the lentils and water and stir well.
Cover with the lid and set to manual at high pressure for 5 mins.
Once it finishes, let the pressure release naturally for 5 minutes, then release the pressure manually.
Open the pot, add the lime juice and cilantro, and stir.
Serve with rice, roti, or naan and enjoy!
