Whole Masoor Dal

By Ministry of Curry · 50 min

Ingredients

Instructions

1. Set the Instant Pot to sauté and heat the ghee or oil. Add the cumin seeds and cook about 30 seconds, until they sizzle.
2. Add the onion, tomato, ginger and garlic and sauté 2 to 3 minutes, until the tomato starts to soften. A non-locking lid can be used to speed this up.
3. Add the turmeric, red chili powder, ground coriander and salt, and mix well.
4. Add the dal and pour in 3 cups of water, then stir briefly.
5. Seal the lid with the valve set to sealing. Pressure cook for 10 minutes, then natural release for 10 minutes.
6. Open the pot and stir in the jaggery. Add more water to reach the consistency you like; the dal thickens as it cools. Adjust the salt if needed.
7. Set to sauté and bring the dal to a gentle boil.
8. Garnish with cilantro and serve hot.
9. Stovetop pressure cooker: follow the steps above, pressure cook for 3 whistles on medium heat, and let the pressure release fully before opening.
10. Stovetop pan: use a heavy-bottomed casserole or Dutch oven and follow the first four steps. Cover and cook on medium heat for 20 to 25 minutes, until the dal is soft. Open, stir in the jaggery, add water to the desired consistency and adjust the salt. Cook uncovered on medium heat until it reaches a gentle boil, then turn off the heat and garnish with cilantro.

Summarized from Ministry of Curry's video. Watch it for the details.

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