🥘 Ingredients
- red split lentils 1 ½ cup
- water 4 cup
- ground turmeric ¾ tsp
- kosher salt half amount if using sea salt 1 ½ tsp
- lemon juice 1 ½ tbsp
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Instant Pot Instructions: Combine rinsed lentils, water, turmeric, and salt in the IP. Secure the lid and select the Pressure Cook setting at high pressure for 10 minutes. Allow a natural pressure release for 10 minutes, then do a quick release. Stir the dal and add the lemon juice. Taste, adding more salt or lemon as needed. Note that the dal will thicken quite a lot in the fridge.
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1Prepare: red split lentils , water , ground turmeric , kosher salt half amount if using sea salt , lemon juice .
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2Rinse the lentils in a fine-mesh sieve until the water runs mostly clear. Add rinsed lentils to a medium saucepan and cover with the 4 cup water. Bring to a boil and use a metal spoon to skim off any thick foam.
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3Reduce the heat to a simmer, stir in the turmeric, and partially cover the pan. Cook at a decent simmer, stirring occasionally, for 20-30 minutes , or until lentils are soft and starting to break down (split lentils should take 20 minutes). Meanwhile, work on other Component Prep.
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4Whisk the lentils vigorously for 1 minutes until somewhat pureed. Cook for a few more minutes, whisking occasionally, until completely soft and mashed and the dal has thickened (it will thicken further as it rests). See this video for the desired consistency.
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5Off the heat, stir in the salt and 1 1/2 tbsp of lemon juice. Add more salt or lemon juice to taste. Once cooled, label and store in an airtight container in the fridge for 4 to 5 days.