Sabut Masoor Daal

Instructions

1. 1

   Prep the Daal

   Wash the whole brown lentils thoroughly and soak in water for 30 minutes. Drain before use.

2. 2

   Sauté the Aromatics

   In a pressure cooker, melt the Desi Ghee. Add the cumin seeds and let them sizzle for a few seconds. Add the sliced onion and fry until light golden brown.

3. 3

   Build the Flavor

   Stir in the garlic and ginger paste. Sauté for a minute until the raw smell disappears and the flavors join. Lower the heat slightly.

4. 4

   Seasoning

   Add the red chili powder, turmeric, coriander powder, and salt. Stir well to allow the "masalay to get to know each other."

5. 5

   Tomato Base

   Add the chopped tomatoes and stir. Cook until the tomatoes become mushy and the ghee starts to separate from the masala.

6. 6

   Pressure Cook

   Add the soaked daal and 2 cups of water. Close the lid and bring to max steam. Pressure cook for 15 minutes (or according to your cooker's requirements for whole lentils).

7. 7

   Simmer & Infuse

   Once the pressure is released, take the lid off. Add the fresh mint and green chilies. Mix and let it simmer on low heat for another 5–6 minutes with the lid halfway on. This thickens the daal and releases the herb oils.

8. 8

   Final Garnish

   Stir in the fresh coriander and serve hot with boiled rice or roti.