I have cooked this recipe twice and it is great! I used red lentils instead of yellow, and I multiplied the spices (except salt) by 1.5. I also halved the water. I cooked this in my Cuisinart electric Pressure cooker and it took 10 minutes after pressure built up, and I manually released the pressure after the ten minutes.
Serves 2 to 4.
◾1 cup toor dal ◾4 cups water ◾1 teaspoon salt ◾1/2 teaspoon turmeric (haldi) ◾1 tablespoon fine chopped ginger ◾1 teaspoon mango powder (amchoor) ◾1 teaspoon garam masala
Variation 1: With Vegetable Chaunk/Seasoning ◾2 tablespoons clear butter (ghee) ◾1/2 teaspoon cumin seed (jeera) ◾1/2 teaspoon black mustard seed (rai) ◾1/2 teaspoon red chili powder (lal mirch) ◾2 bay leaves (tajpat) ◾Pinch of asafetida (hing) ◾1 tomato medium chopped ◾1 small zucchini chopped into 1 inch long cubes ◾6 string beans chopped about 1 inch long
Variation 2: Chaunk/Seasoning ◾2 tablespoons clear butter (ghee) ◾1/2 teaspoon cumin seed (jeera) ◾1/2 teaspoon black mustard seed (rai) ◾2 bay leaves (tajpat) ◾Pinch of asafetida (hing) ◾4 whole red chili (sabut lal mirch) ◾1/4 teaspoon paprika
Method 1.Wash dal, changing water several times until the water appears clear. 2.Soak dal in 4 cups of water for 30 minutes or longer. 3.In pressure cooker add dal, water, salt, turmeric, and ginger. Cook over medium high heat. 4.When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes. 5.Turn off the heat and wait until steam has stopped before opening. 6.Mix the dal well. If the dal is thick, add more boiling water to desired thickness. 7.Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.
Variation 1: Vegetable Chaunk/Seasoning 1.Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds. 2.After the seeds crack, add bay leaves and chili powder. Stir for a few seconds. 3.Add the vegetables. Stir and cook four to five minutes, until the vegetables are tender. 4.Combine the vegetables and the dal and mix gently.
Variation 2: Chaunk/Seasoning 1.Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds. After the seeds crack, stir for a few seconds. 2.Add bay leaves, whole red chilies, and paprika. Stir for a second, adding one tablespoon of water to prevent burning. 3.Pour in spice mix over dal.
Serve with steamed rice or any Indian bread.
Found from: http://ift.tt/20ew8iD
bon appetit
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