Everyday Dal

Much as I love Priya Krishna, it is impossible to cook Dal of any type so quickly. One the source of heat, is it electric, gas, induction etc? Two the size & type of pot. Three the dal to water ratio. Four with or without a lid. Seriously it is no joke. And it is vital to add salt AFTER cooking as it will affect the texture. Ginger & Garlic are essential ingredients. Washing the dal ten times is a must. With an Instant Pot I make it in 17 minutes flat. Pure joy with the Instant Pot.Enjoy.

I make this dish regularly. It's so easy, quick, and delicious. Depending on my mood, I'll temper the dal with the ghee and spices at the end, like this recipe does. Other times, I'll bloom all the spices (turmeric, cumin, and chili peppers) first in ghee and then add grated garlic and ginger before adding in the red lentils and water. I usually use 4 cups of water because we like it on the soupy side. I always serve it with a side of basmati rice. So good!

Cannot beat the Bob’s Red Mills dal recipe found on their bag of red lentils. My Indian neighbor asked me for the recipe!

In my part of India (Bengal), we temper Massor Dal with nigela seeds (kalonji) rather than cumin. No asafoetida. This is serves with a bit of lime juice. Alternatively, we add fried onions (and skip the lime juice).

Always rinse red lentils. Many many times. One comment here suggests ten times. That sounds fine to me. Same with any dry beans, chick peas, green or brown lentils and rice. Especially rice. You can either take it from me and start doing that today or go to the trouble of visiting a rice factory in Thailand, India or Pakistan and start rinsing rice and pulses after getting home from that trip.

I was taught never to cook masoor dal without rinsing it out thoroughly in several changes of water. It make it less gassy and is so much easier on the stomach.

Instant Pot: 10 minutes high pressure. Always remember to sort and pick over any beans or lentils before cooking. Also, when cooking lentils on the stove top, a foamy scum will form when it comes to a boil. Skim this off and discard. You can reduce this affect by washing the lentils in three rinses of cold water before cooking, and you should do this if using the Instant Pot.

Not sure if it was because of my Indian boyfriend’s mom, or just the Indian restaurants I frequented when I was young, but most of the dals I ate weren’t complete unless they had some chopped cilantro (I actually learned the term coriander leaves first) on top - *chef’s kiss*.

I have actually found tiny stones a couple times while sorting and washing lentils... You bite on one of those tiny stones, and break a tooth, and you will always sort & wash lentils, beans. Takes just a minute to do.

Asefitida will help the flavor of this dish. But I keep it double out triple wrapped as it is very stinky. Original container inside a sealed jar. And I use little enough at each use that I buy smallest container.

Some regional Indian variations, both vegan: One Coarsely chopped onion 1 TBS each garlic and ginger into food processor. Add small amount of water until it forms a slurry. Temper the spices as described using canola, and then brown the slurry in the oil. Mix this with the dal. Or... Make the dal a bit thicker to start and with all spices in the pot, and then add coconut milk.

I have cooked a variety of dals, and this one is my absolute favorite. Thank you for this yummy, quick recipe. Asafated is key, good quality asfateda. It adds a lovely deliciousness. I purchase it online from Pure Indian Foods

I don't know why she suggests not cleaning the dal. I find mine pretty dirty and in need of many rinses. Also they need to cook for 35 to 40 minutes before adding the ghee. One other point- I use whole red chilies instead of ground.

What no onions, garlic, ginger nor coconut milk???

I wondered about the very quick cooking time. But split, red lentils are much faster than any other type.