Empty My Fridge
Whole Masoor Dal #shorts
Ingredients
- Vegetable oil2 tbsp
- Cumin½ tsp
- Onion1
- Tomato1
- Ginger paste1 ½ tsp
- Garlic · paste1 ½ tsp
- Red lentil1 cup
- Coriander seed · ground1 tsp
- Chili powder1 tsp
- Turmeric · ground¼ tsp
- Salt2 tsp
- Jaggery · grated1 tbsp
- Cilantro¼ cups
Instructions
- Set the Instant Pot to sauté and heat the ghee or oil. Add the cumin seeds and cook until they sizzle, about 30 seconds.
- Add the onion, tomato, ginger and garlic and sauté for 2 to 3 minutes until the tomato softens.
- Add the turmeric, red chilli powder, ground coriander and salt and mix well.
- Add the masoor dal and 3 cups of water and stir briefly.
- Seal the lid with the valve set to sealing and pressure cook for 10 minutes, then natural release for 10 minutes.
- Open the pot and stir in the jaggery. Add more water to reach the desired consistency, adjusting the salt if needed. The dal thickens as it cools.
- Cook on sauté until the dal comes to a gentle boil.
- Garnish with cilantro before serving.
Summarized from Ministry of Curry's video. Watch it for the details.
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