Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Masoor dal - (salmon colored lentils)

  2. 3 cups 711ml Water

  3. 1 tablespoon 15ml Fresh ginger root - coarsely chopped

  4. 3/4 teaspoon 3.8ml Ground turmeric

  5. 1 teaspoon 5ml Salt

  6. 2 tablespoons 30ml Ghee or canola oil

  7. 1 Garlic - pressed

  8. 1 teaspoon 5ml Cumin seed

  9. 1/4 teaspoon 1 1/3ml Cinnamon - optional

  10. 2 Dried chile peppers

  11. 3 sections Fresh cilantro - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place lentils, turmeric, and ginger in the pressure cooker with the water and cook at high heat for 4 to 6 minutes. Meanwhile, heat the oil in a saucepan over medium-high heat. When hot add the pressed garlic. Next add the cumin seeds (let them sizzle) and the rest of the ingredients. This whole process should only take about a minute. When the lentils are done, run the locked pot under cold water until the indicator shows that the pressure has been released and that the pot is safe to open. Stir in the spice-oil mixture. Spoon the dal into individual serving bowls. Sprinkle with cilantro. Bring to the table with crispy papadams, chickpea flour wafers that our available at specialty markets.


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