Red Lentils Curry (Masoor Dal)

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 tablespoon Ghee or Oil

1 teaspoon Cumin seeds (Jeera)

1 Green chili pepper (optional)

1/2 cup Onions (diced)

1/2 tablespoon Garlic (minced)

1/2 tablespoon Ginger (grated)

1 cup Tomatoes (chopped)

1 cup Red lentils (Masoor Dal) (rinsed)

3 cups Water (or reduce to 2.5 cup for a thicker dal)

1 tablespoon Lime juice

Cilantro (to garnish)

1/2 teaspoon Ground Turmeric (Haldi powder)

1/2 teaspoon Coriander powder (Dhaniya powder)

1/2 teaspoon Red Chili powder (Mirchi powder) (adjust to taste, I used mild Kashmiri red chili powder)

1/2 teaspoon Garam Masala (optional)

1 teaspoon Salt (adjust to taste)

1 cup Basmati Rice

1 ¼ cup Water

1 tablespoon Ghee or Oil

1 teaspoon Salt

Directions

Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.

When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.

Add tomato and spices. Stir and sauté for another 2 minutes.

Add the lentils, water and stir well.

(For pot-in-pot rice) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet. Close the lid with vent in sealing position.

Press cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins.

After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).

Open the pot. Add the lime juice and stir the dal.

Garnish with cilantro. Serve dal with roti, naan or rice.

For stovetop pressure cooker

Follow the same steps as above. In the stovetop pressure cooker, cook for 1 whistles (about 5 minutes) and let the pressure release naturally.

For stovetop pot

In a large pot over medium heat, follow the same steps as the recipe above. After adding lentils and water, bring to a boil, then lower the heat and cover to cook until the lentils are tender, about 15 to 20 minutes.

Nutrition

• Calories: 217 kcal
• Total Fat: 4 g
• Saturated Fat: 2 g
• Cholesterol: 9 mg
• Sodium: 640 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 15 g
• Total Sugars: 3 g
• Protein: 12 g