Masoor Daal

🥘 Ingredients

• red lentils (masoor daal) 1 cup
• olive oil
• cumin seeds 1 tsp
• yellow onion 1
• garlic 3 cloves
• ginger ½ inch
• roma tomato 2
• cumin powder 1 tsp
• coriander powder 1 tsp
• red chili powder ¼ teaspoon
• turmeric powder ½ tsp
• salt 1.12 tsp
• ghee 1$tbsp
• lemon juice 1 tsp
• cilantro
• garam masala ¼ tsp

1. 1

   wash red lentils (masoor daal) in bowl, repeatedly discarding the water until it is no longer cloudy. Drain and place the lentils along with 1 and 1/2 cups of water in your instant pot. Pressure cook on low for 7 minutes, with a manual release of pressure at the end.
2. 2

   while the daal itself cooks, we can make the tempering mixture. In a large pan heat some olive oil over medium high heat. Add cumin seeds and then one whole chopped yellow onion . Saute until the onions are golden brown, about 8 minutes.
3. 3

   add finely chopped or peeled and grated garlic and ginger and saute with the onions until the raw smell disappears.
4. 4

   now add in the diced roma tomato along with the spices: cumin powder , coriander powder , red chili powder , turmeric powder , salt . Cook until the tomatoes are softened.
5. 5

   add the cooked daal from the instant pot to the pan along with 1 cup of water. Mix until well integrated and bring to a simmer for about 5 minutes. Adjust salt as needed.
6. 6

   before serving, optionally add ghee , lemon juice , chopped cilantro , and garam masala .