Saabat Masoor Dal
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 1 1⁄2 cups green lentils, sorted and washed in 3 to 4 changes of water
- 4 - 4 1⁄2 cups water
- 1 stick cinnamon
- 2 black cardamom pods, crushed lightly to break the skin (or 4 green cardamom pods)
- 1 large garlic clove, coarsely chopped
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon cayenne pepper (to taste)
- 1 teaspoon salt (to taste)
- 2 tablespoons peanut oil
- 1 teaspoon cumin seed
- 1 medium onion, finely chopped
- 1 1⁄2 tablespoons peeled minced fresh ginger
- 1 fresh green chili pepper, minced with seeds (such as serrano)
- 1 1⁄2 tablespoons ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground paprika
- 1⁄4 teaspoon garam masala
directions
- Add lentils, water, cinnamon, cardamom pods, garlic, turmeric, cayenne pepper, and salt in a pressure cooker.
- Secure lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more.
- Remove from heat and allow the pot to depressurize on its own, 12-15 minutes.
- Carefully open lid and check to see if beans are very soft and some of them are broken; if not, cover and bring up to high pressure again, and cook another 30 seconds--or cover and boil until soft, about 30 minutes more.
- Remove to a serving dish, cover, and keep warm.
- Heat oil in a nonstick saucepan over med-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil.
- Quickly add the onion and cook, stirring, until golden; about 3 minutes.
- Add in ginger and green chili pepper; cook about 1 minute, then add the coriander, cumin, and paprika and stir a few seconds.
- Transfer to the dal and swirl lightly to mix, with parts of it visible as garnish.
- Sprinkle the garam masala on top and serve.
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