Masoor Dal, Brown Lentils
Masoor dal is a rich, filling indulgent dal to eat. The flavour of the grains are incredibly rich, they absorb the spices beautifully.
Ingredients
- 180 grams brown dal washed and soaked in cold water (if cooking by saucepan, soak overnight) (3/4 mug)
- 2 tbsp Olive Oil any vegetable oil will work
- 1 large onion, finely chopped
- 1 tsp cumin seeds
- 1 tsp garlic, finely chopped
- 1 tsp ginger, finely chopped
- 1/3 tin of chopped tomatoes, blitz to puree I use a food processor
- 2 green chillies, finely chopped I use a food processor
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 3/4 tsp garam masala
- 1 tsp salt
- 1/4 tsp red chilli powder to taste
- 2 bay leaves
- 800 ml water
- 1 tbsp butter or ghee heaped tbsp
- 1 handful of fresh coriander, finely chopped
Instructions
Instructions for cooking via pressure cooker
- Heat the oil in a pressure cooker and add the chopped onions. Lightly brown the onions.
- Once the onions are browning at the edges and softened, add the cumin seeds, garlic, ginger and stir through until the raw garlic and ginger smell has faded.
- Then add the tomatoes, green chillies, turmeric, ground coriander, garam masala, salt, red chilli powder and bay leaves. Stir through and let it simmer for 5 minutes.
- Then add the water, and the drained lentils, stir through and cover with the pressure cooker lid. Once you heat the hissing noise, let the lentils cook for 16-18 minutes. The lentils should be softened after this time. (If not, you can add a splash more water and let it cook for another couple of minutes in the pressure cooker again. )
- Once the lentils are soft, add the butter/ghee and fresh coriander and stir through.
- Serve with a wedge of lemon, pickle and red onions and enjoy!
