Simple Masoor Dal Recipe (Red Lentil Dal)

4 standard portions

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Ingredients

• 1 cup red lentil (dhuli masoor dal, dry)
• ½ inch ginger (grated)
• 1 medium tomato (chopped)
• ½ teaspoon turmeric
• 1 teaspoon salt (divided, adjust to taste)
• 3 & ½ cups water (divided)
• 1 & ½ tablespoons ghee (or use oil)
• ¾ teaspoon cumin seeds
• 3-4 large garlic cloves (chopped)
• 2 whole dried red chilies (broken)
• 1 medium red onion (chopped)
• 5-6 curry leaves
• ½ teaspoon Kashmiri red chili powder
• 1 tablespoon cilantro (chopped, or add as much as you like)

Method

1. To the steel pot of your Instant Pot, add 1 cup of dry dhuli masoor dal/red lentils (approx. 185 grams). To that now add 1/2 inch ginger (grated), 1 medium tomato (chopped), 1/2 teaspoon turmeric, 1/2 teaspoon salt and 3 cups of water.
2. Close the lid and press the pressure cook button. Make sure the valve is in the sealing position. Cook on high pressure for 5 minutes. Let the pressure release naturally. The dal will be completely soft once done.
3. While the dal is being pressure cooked work on the tadka, this way you can mix the dal with the tadka as soon as it's done. To a wide pan on medium heat, add 1 & 1/2 tablespoons of ghee. Once it's done, add 3/4 teaspoon cumin seeds and let them seeds sizzle. Then add 3-4 chopped garlic cloves, 2 broken red chilies and sauté for 1 minute until the garlic starts changing color.
4. Then add the chopped onions, remaining 1/2 teaspoon salt, curry leaves and cook for around 3 minutes stirring often until the onions caramelize or turn light golden brown in color.
5. Add 1/2 teaspoon Kashmiri red chili powder and cook for 30 seconds. Add in the pressure cooked dal and mix until everything is well combined. I added additional 1/2 cup of water at this point to adjust the consistency of the dal.
6. Let the dal simmer on low-medium heat for 3 to 4 minutes. Add in 1 tablespoon chopped cilantro. Serve the dal hot with plain rice or with rotis.