Masoor Ki Daal (Lentil)

Ingredients

• 0.5 kg Masoor dal (red lentils) (Washed and drained)
• 0.5 cup Oil (For frying the garlic and cumin)
• 1 large glass Milk (Large glass; volume not specified)
• 2 Tomatoes (Medium, chopped)
• 1 Onion (Large)
• 5.5 Green chilli (Chopped; source specifies 5 to 6)
• 5.5 Garlic (Cloves, chopped; source specifies 5 to 6)
• 1 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1.5 tsp Red chilli powder
• 2 tsp Salt
• 1 handful Fresh coriander
• 1.5 tsp All spices (Blend not specified)
• 7.5 glasses Water (Source specifies 7 to 8 glasses)

Steps

1. 1

   Wash the masoor dal thoroughly and drain off the water.

2. 2

   Put the drained lentils in a pressure cooker with the onion, tomatoes, salt, red chilli powder, turmeric, and water. Mix well.

3. 3

   Fit the lid and cook over high heat. When the pressure-cooker whistle begins moving, start timing 15 minutes.

4. 4

   Turn off the heat, remove the whistle, and wait for the steam to settle before opening the lid.

5. 5

   Adjust the consistency to your preference: cook longer for a thicker dal, or for less time for a thinner, more watery dal.

6. 6

   Add the milk and mix well. Cook for a further 5 minutes.

7. 7

   Heat the oil in a frying pan. Add the garlic and cumin seeds and fry until golden.

8. 8

   Add the chopped green chillies and fresh coriander to the pan. Add this tempering to the dal, then add the all-spice blend and mix well.

9. 9

   Serve hot.

Notes

The recipe gives milk as one large glass and water as 7–8 glasses without defining glass volume. It also says to adjust the dal's consistency by cooking longer or less, but does not specify a duration for that adjustment. Cooking times are not provided in the recipe metadata; the stated 15 minutes begins when the pressure-cooker whistle moves, followed by 5 minutes after adding milk.

Nutrition per serving

• main
• Pakistani
• vegetarian
• gluten-free
• pressure-cooked
• lentils
• comfort food