Instant Pot Masoor Dal
About this Recipe
While this traditional red lentil dish does have onion masala in it, which is a preparation in itself, the masala is an AMAZING condiment to have on hand, as it's packed with flavor and spice. We're pretty sure you could find it in the 'around the world' section of your local grocery store, too!
Ingredients
For the Onion Masala:
For the Dahl:
35m
Prep
10m
Cook
4
Servings
About this Recipe
While this traditional red lentil dish does have onion masala in it, which is a preparation in itself, the masala is an AMAZING condiment to have on hand, as it's packed with flavor and spice. We're pretty sure you could find it in the 'around the world' section of your local grocery store, too!
Ingredients
For the Onion Masala:
For the Dahl:
Preparation
Step 1
Onion Masala: On High, saute the onions in the oil once it’s hot. Cook them for 20 minutes until browned, stirring frequently. Add garlic and ginger, and cook until fragrant. Stir in tomatoes and cook for another 5 minutes, until the tomatoes cook down a bit. Make sure there isn’t much sticking to the bottom of the pot, and if there is add a dash of water to scrape it off. Add in the spices and stir. Close the lid and cook at high pressure for 5 minutes. Naturally release the pressure. Blend the mixture using a blender or hand immersion blender to the consistency you desire. The sauce will thicken more as it cools. Makes about 3 cups.
Step 2
Dahl: Clean out the IP if you made the onion masala. Saute the oil to heat and add the cumin seeds and serrano. Once the seeds start to brown, add the remaining ingredients. Cook for 5 minutes a high pressure. Naturally release for 10 minutes then release manually. Adjust the salt to taste and add more water if you prefer a thinner dahl. It will thicken as it cools. Sprinkle with cilantro. Enjoy over rice or on it’s own.