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Lentil Dal VINITA PAREKH, Karma Wellness Kitchen, Detroit
W H AT IS DA L? Dal is a thick puree or stew or soup made from different types of lentils and legumes. It’s nutritious and a humble meal served in every Indian household. Our family enjoys dal with warm rice especially during the cold Michigan winter.
INGREDIENTS 2 Tbsp olive oil
1/2 tsp chili powder
1/4 cup split moong (mung) beans
1/8 tsp asafoetida
1/4 cup red lentils 1/4 cup split green moong (mung) beans 1/4 cup toor dal (pigeon peas), rinsed 1 medium tomato, diced 4 cups water Salt to taste 1/4 tsp ground turmeric 1/2 tsp cumin 1/2 tsp ground coriander 1/4 tsp garam masala
1/4 tsp whole Jeera (cumin seed) 1/4 tsp mustard seeds 1-2 cardamom pods 1 whole red chili 1-2 bay leaves Optional: fresh veggies, fresh cilantro, grated ginger Note: If all bean/pea varieties are not available, ¾ cup red lentils and ¼ cup yellow split peas can be substituted in place of mung beans and pigeon peas.
INSTANT POT DIRECTIONS
STOVE TOP DIRECTIONS
Add olive oil in an instant pot on sauté mode.
Rinse and soak the lentils, mung beans and pigeon peas together for 2 hours to soften them.
Add spices, tomatoes, and (optional) ginger and sauté well for 3-4 minutes.
When ready to cook, add olive oil to large saucepan.
Add the lentils, mung beans, and toor dal and 4 cups of water.
Sauté the spices, tomatoes, and (optional) ginger for 3-4 minutes.
Cook on high for 15 minutes.
Add the lentil mix and 4 cups of water.
Naturally release the pressure for 10 minutes, then manually release the pressure. Mix well and add water for consistency.
Partially cover the saucepan, cook the mix for 15-20 minutes on medium low heat, or until they are well cooked. Mix well and add water for consistency.
GARNISH + SERVING Garnish with fresh cilantro and a few drops of fresh squeezed lime. Serve with hot steamed rice, crispy papad or pops.
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