Simple Masoor Dal Recipe (Red Lentil Dal)
25 minServes 4
Pressure-cooked red lentils tempered with ghee, cumin, garlic and onions; soft, aromatic and finished with cilantro.
| prepPrepare Instant Pot. | ||||
| 185 g red lentils (dhuli masoor dal, dry) | Add lentils, ginger, tomato, turmeric, salt & water to pot | Pressure cook on high 5 min, natural release | Stir in chili powder, add cooked dal & cilantro, mix well | Simmer on low-medium 3–4 min, serve hot |
| ½ inch ginger, grated | ||||
| 1 medium tomato, chopped | ||||
| ½ teaspoon turmeric | ||||
| ½ teaspoon salt | ||||
| 720 ml water | ||||
| 22 ml ghee (or oil) | Heat ghee, toast cumin, sauté garlic & chilies 1 min | Add onion, salt, curry leaves; cook 3 min until golden | ||
| ¾ teaspoon cumin seeds | ||||
| 3–4 large garlic cloves, chopped | ||||
| 2 whole dried red chilies, broken | ||||
| 1 medium red onion, chopped | ||||
| ½ teaspoon salt | ||||
| 5–6 curry leaves | ||||
| ½ teaspoon Kashmiri red chili powder | ||||
| 4 g cilantro, chopped | ||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.