TRADITIONAL INDIAN – SABUT MASOOR DAL

Preparation time: 10 minutes                     Cooking time: 25  minutes         Total time: 35 minutes

Serves: 5 to 6

Ingredients:

To pressure cook

• 1 cup sabut masoor (whole brown lentil) 165 g
• 1 tsp rock salt
• ¾ tsp turmeric powder
• 1 tbsp ghee
• 1 medium onion, cut into small pieces
• 1 medium size fresh tomato, cut into small pieces or 200 g chopped can tomato can also be used
• 1”ginger, cut into thin pieces
• 2 cloves of garlic, cut into thin pieces
• 1 green chili,cut into small rounds ( optional)
• Water 3 cups water or approximately 28 oz, more can be added depending on the consistency required

Masala or tadka for dal

• 2 tbsp ghee or any oil of your choice
• 1 tsp of cumin seeds
• ½ tsp of mustard seeds
• ½ tsp of red chili flakes (optional)
• 1 tsp tomato puree
• ½ tsp of garam masala
• A few strings of coriander, cut coarsely

Method:

1. Wash and rinse dal in a large bowl. Dal should be rinsed 3 to 4 times.
2. Transfer this to a pressure cooker and add salt, turmeric powder, ghee, onion, tomato, ginger, garlic, chili and water.
3. Pressure cook on high-medium heat for at least 2 whistles. Let the pressure release naturally. At this point dal should have been nearly cooked.
4. At this point, remove the weight of the cooker and let it simmer on low heat for at least 8 to 10 minutes. This should be occasionally stirred to avoid sticking to the bottom.
5. A little more water can be added, if dal seems too thick.
6. While the dal is put to simmer, tadka should be made.

To make Tadka:

1. Add ghee or oil in a small pan. As soon as it becomes a little hot, add cumin and mustard seeds. As soon as it starts bubbling, add tomato puree and chili flakes and cook for 1 to 2 minutes until these have mixed completely. 

7. Mix these with dal, and mix it completely, and leave it on low heat for another 2 to 3 minutes to simmer. By this time dal should have become creamy.
8. More salt can be added as per the taste.
9. Add garam masala and  garnish with coriander leaves.

Special Notes:

• Serve with plain rice, jeera rice, or chapatis, and enjoy.
• Oil can be used to make the recipe vegan.