This produces an excellent, restaurant quality dal. I double the recipe below and had plenty to freeze for later consumption.
Ingredients
- 1 tablespoon of oil
- 2 tsp cumin seeds
- 2 chili peppers (sliced lengthways)
- 0.5 tsp Asafoetida
- 6 Garlic loved (minced)
- 1 large onion diced
- 2 tomatoes diced
- 350g Toor dal (washed until water runs clean)
- 1.5l water
- 0.5 tsp Turmeric
- 1 tsp coriander powder
- 1 tsp chili powder
- salt to taste
- Saute cumin seeds until they start turning brown and release their smell
- Saute onion, chili’s, asafoetida, garlic and onion until onion is browning
- Add tomatoes and the rest of the spices and saute for another 2 minutes or so
- Add the dal and the water and give it a good stir
- Set instant pot to pressure cooker 5 minutes and leave it for a further 5 minutes before manually releasing the pressure.
- Serve!