Masoor Dal
This simple, comforting masoor dal is made with whole brown lentils cooked in the Instant Pot until creamy and flavorful. The vegan and gluten-free stew pairs perfectly with rice, quinoa or roti and can also be enjoyed as a soup.
Calories 783kcal
Equipment
Ingredients
- 1 cup Masoor Dal
- 1 Onion finely chopped
- 1/2 tsp Ginger optional
- 10 Garlic Cloves finely chopped
- 4 Green chilli finely chopped
- 1/4 tsp Turmeric Powder
- 1 tsp Cumin Seeds
- 1 tsp Kasturi methi leaves
- Coriander leaves finely chopped
- 2 tbsp Vegetable oil
- Salt to taste
- Water as needed
Instructions
- Heat vegetable oil in a pressure cooker. Add cumin seeds. When it starts spluttering add chopped chillies, garlic and ginger.
- When it is slightly brown add onions, turmeric powder and salt keep on stirring until onions become golden brown.
- Add chopped tomatoes and stir for 2 to 3 minutes again.
- Wash the dal properly and transfer it into a pressure cooker. Add water as required and cook till 5 to 6 whistles of the pressure cooker.
- Open the lid of the pressure cooker once it cools down and add Coriander leaves and kasturi methi to it. Mix well.
- Masur ki Dal goes well with plain rice.
Nutrition
Calories: 783kcal | Carbohydrates: 142g | Protein: 50g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 623mg | Potassium: 2052mg | Fiber: 64g | Sugar: 15g | Vitamin A: 101IU | Vitamin C: 47mg | Calcium: 200mg | Iron: 16mg