Whole Masoor dal is a brown lentil rich in protein. Dal is a term that is used for dried pulses. These pulses form a very important part of the staple food of the South Asian Continent.
Masoor dal when cooked with Indian spices and herbs makes a delicious protein friendly vegan friendly option for lunch or dinner. ? ?
And using the instapot you can make it effortlessly
Ingredients
- 1 1/2 cup masoor dal whole ( Brown Indian lentil found in Indian grocery store)
- 1 cup chopped onion
- 1 cup diced potatoes
- 1 small eggplant diced
- 1 tablespoon paprika
- 1/4 teaspoon black pepper powder
- 1/4 teaspoon tumeric powder ( all dry spices available in Indian grocery store)
- 2 tablespoons cumin powder
- 1 teaspoon heaped Shan Bombay Biryani Masala( available in Indian grocery store}
- 1 tablespoon fenugreek leaves
- 6 cardamoms
- 6 cloves
- 1/4 teaspoon black pepper kernels
- 1teaspoon cumin seeds
2 tablespoons ginger garlic paste - 1/2 slit jalapeno
- 1 tablespoon lemon juice
- 4 cups water
- 10 curry leaves (Available in Indian grocery stores)
- Salt to taste
- Cilantro to garnish
Method
- In an instant pot put washed masoor dal, potatoes, eggplant, onions and jalapeno and put 4 cups of water.
- Close lid and choose option lentils
- Once done do the option once again
- Use a whisk to mix well.
Tempering Method
- Take a pan, heat it and add 2 tablespoons of oil
- To it add curry leaves, black pepper, cardamoms, cloves and cumin seeds
- Saute for a couple of minutes till it crackles
- Add the ginger garlic paste and all the dry spices and mix well
- Stir for a couple of minutes and add the tomato sauce and fry till you see the oil separating
- Turn off heat and add the mixture to the dal
- Add fenugreek leaves and salt to taste
- Choose saute option and cook for 5 minutes stirring occasionally to check that the dal is not sticking
- Turn off add lemon juice and cilantro to garnish
