Either you want to make Channa Dal or Tuvar Dal or Masoor Dal, my simple recipe will help you to cook with ease. An instant pot or Cooker is recommended as it saves lots of time!
Note: No matter which dal or legume you are making, you can follow the same instruction set and soak them overnight.
Ingredients:
1 Onion (med) - sliced long
1 tomato or 1/2 tomato tin
1 pinch of Mustard seeds
1 pinch of Cumin seeds
2 tsp (teaspoon) cooking oil (Sunflower or Canola preferably)
1 tsp ginger-garlic paste
1 pinch of Turmeric, Red Chilli, Coriander, Cumin, and Garam masala powders each.
1 cup of dal (see below for dal and whistle table)
1.5 cups of water
Procedure : (for cooking in cooker)
Turn on flame or electric stove and place a cooker.
Let all water evaporate and the cooker becomes dry from inside.
Add cooking oil.
As the cooker is already hot, you can add mustard and cumin seeds.
As soon as they fry or make popping sounds, add onion and fry until they turn golden/brown.
Add Ginger Garlic paste and stir spatula to spread it evenly in the oil
Once the raw odor of ginger garlic paste goes off, Add a pinch of Turmeric, Red Chilli, Coriander, Cumin, and Garam masala powders each.
Stir it well and add diced tomato into the cooker. Stir well and leave it until you notice oil leaving from the gravy.
Now add soaked dal (without water) into the cooker and add 1.5 cups of water.
Close the lid and wait for the listed no. of whistles from the below.
Open the lid and check if the legume/dal is soft. If not close the lid wait for another couple of whistles.
Add more water and mash dal/legume if you want more gravy dish.
Serve with rice or roti with Indian Ghee (clarified butter)
Table for legume type vs no. of whistles for soaked legumes (overnight - 8 hours approx)
Channa Dal - 2 whistles
Kabuli Channa - 3
Kala Channa - 3
Sabut masoor Dal - 1
Masoor Dal - 1
Toor Dal - 1
Urad Dal - 1
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