Whole brown lentil curry packed with protein and flavored with garlic, perfect for vegetarians!
Lentils are known to be healthy packed with protein, a big part of the vegetarian diet. There are many kinds of lentils. In this case, whole Masoor is used with the brown skin on. This is a thick curry and makes a filling meal served with rice or naan/roti. Lentils are becoming more popular and more readily available. This is an easy curry to make and very forgiving with ingredients and quantities. This lentil curry is flavored with garlic.
For most vegetarians from Indian subcontinent, dal can be included in every meal in various forms. Dal is a very versatile ingredient and can be used to make a number of dishes from sweet halwas to savory soups, curries, bhajias, and dosas and much more.
Many folks make dal in a 2 step process: first they boil the dal, then make the tarka masala, then they mix the two together. I prefer to do it in 1 pot starting with the masala and cook the dal in it so that it takes on all the flavors from the start. This way we eliminate extra dishes and omit the final extra oil tarka which is not needed. I don’t like to see the floating oil in my dishes, I find it unnecessary calories which can easily be avoided. If you can afford the calories and want to add richness and flavor, drizzle some ghee or butter when serving, its better than the extra oil.
I also never understood how to use a pressure cooker based on the number of whistles. Who has time to sit and count whistles? I use the pressure cooker based on heat level and time so there is no guessing involved! If you have an Instant Pot you can use that too.
Makes 3-4 servings
Time: 20 mins in pressure cooker
Ingredients:
- 1 cup whole Masoor (brown with skin on)
- 2 tbsp oil
- 1 tsp whole cumin seeds (jeera)
- 1 cinnamon stick
- 1 Elcho
- 1/2 cup of small diced onion
- 2 tbsp small diced garlic cloves
- 1 cup of crushed tomatoes (fresh or canned)
- 1/4 tsp red chili powder or whole green chili, adjust to your level of spiciness
- 1/2 tsp cumin & coriander powder
- 1/2 tsp Chana Masala (I prefer MDH brand)
- 1/2 tsp turmeric (haldi)
- 1/4 tsp red chili powder, flakes, whole fresh green chili, or dried red chili
- 1/2 tsp salt
- 2 cups water
- 1/8 cup of chopped fresh cilantro
Method:
- In a pressure cooker pot, at medium high heat add oil, whole chili and all the whole spices. Stir fry for about 2 mins till they splutter.
- Add Onion, cook till brown approximately 4 mins
- Add garlic and cook till browned
- Add tomato and all the powder spices, salt. Stir together.
- Add lentils and water, stir well.
- Cover lid and cook for 20 mins on medium heat.
- Let the cooker cool completely and release the pressure itself before opening. The dal should be fully cooked, remaining whole but completely soft. You can adjust the thickness of the gravy if you like: add water to thin out more, or boil a few mins uncovered to make it thicker. Otherwise it is ready – turn heat off.
- Stir in chopped cilantro
- Serve hot with rice, naan, paratha, or roti and enjoy!
Tips:
- Don’t have time or like to chop onion? No worries, just use store bought fried onions/bilisto.
- If you must, add a tablespoon of ghee or butter on top when serving for a rich flavor.
- You can add 1 tbsp of sour cream or yogurt for added richness.
- If you like lentils, check out another option with Panchmel Dal (mixed lentils).