Here is my take on how to make dal or lentil curry, the combination of lentils and spices make this a restaurant quality recipe

1 cup chana dal soaked
2 roma tomatoes cubed
1/3 cup crushed tomatoes
1 tsp sambal (chili garlic) salt to taste
1/2 onion diced
1/2 lime
1 tsp fresh ginger and garlic puree
1 tsp mustard seeds
1 tsp cumin seeds
6 to 7 curry leaves
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/2 bunch fresh cilantro chopped
2 dried red chli peppers
1 stick cinnamon stick
2 tbsp olive oil

Method: Put your instant pot to sauté mode and add the olive oil in it, once it gets warm add the mustard seeds and wait for it to pop then add the cumin seeds as well as the ginger and garlic, cook this mixture for 15 seconds then add the curry leaves, cinnamon, dried red pepper and give it another 15 seconds then add the chopped onions and the tomatoes cook this until the onions are nice and translucent, next add the sambal and keep cooking until the mixture is a little dry then add the the whole lentils and turmeric, mix it really well until all the ingredients have incorporated really well, next add the water and give it one more stir then cancel the sauté mode and put it on manual for 15 min and then slow release for 10 minutes. Make sure you put it on sealing mode and wait for it to come to pressure. Once you slow release make sure and vent it to release any more pressure in the pot then open the instant pot and adjust the water according to how thin you want your curry, I like breaking down my dal because my kids like it that way but this can also be left whole. Add the garam masala and salt, stir well and add some fresh lemon juice. If you like the consistency then you can serve it but if you want the daal to break up even more than you can put it on sauté mode for another 10 minutes. Lastly garnish with cilantro and serve. This can be enjoyed with plain rice, or naan and if you are doing a low carb diet then I usually have it with salad and cucumbers.
Link to my Rice…
Link to my Coconut Pancakes…

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