SERVES 6
This was my favorite dish growing up in India. And it still is one of my favorites. It was the first ever dish I learned to prepare. Even today, this is my top go-to comfort food. The coconut oil, curry leaves, mustard seeds and asafetida used in this preparation kick up the flavor of the lentils. It goes very well with plain steamed rice and a side of Indian pickles.
1 cup split pigeon pea lentils (toor dal)
3 green chilies, slit
½ tsp turmeric powder
½ tsp salt (adjust as needed)
5 cups of water
For tempering lentils
2½ tbsp coconut oil
1 tsp black mustard seeds
12-15 curry leaves
¼ tsp asafetida
3 dried red chilles
1 Rinse lentils in cold water and add to instant pot. Also, add the turmeric, salt, slit green chillies and water. Cook for 15 minutes on high pressure and let the pressure release normally. Alternately, you can also cook the lentils in a pressure cooker.
2 Transfer the lentils along with all the liquid to a large pan. Check the lentils for salt and add more salt if needed. Also, dilute the lentils with some water, if it is too thick. If cooked in the instant pot with 5 cups of water, you shouldn’t be needing more water.
3 For preparing the tempering, in a small pan, heat the coconut oil. When the oil is hot add the mustard seeds and asafetida. After the mustard seeds splutter, about 5 seconds, add in the curry leaves and red chillies. Stir for about 10 seconds.
4 Add the tempering to the lentils and still well. Bring the lentils to a boil and remove from heat.
Serve with steamed plain basmati or jasmine rice, or with peas pilaf.
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