Ingredients with Measurements:
- 1 cup split yellow lentils (moong dal)
- 3 cups water
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 green chili, finely chopped
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 tablespoon chopped coriander leaves
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the lentils in cold water until the water runs clear. Drain and transfer to a pressure cooker.
2. Add water, salt, and turmeric powder to the pressure cooker. Close the lid and cook on high heat for 3 whistles.
3. Turn off the heat and let the pressure release naturally.
4. Open the lid and whisk the dal until smooth.
5. Heat ghee or oil in a pan over medium heat.
6. Add cumin seeds and mustard seeds to the pan. Let them splutter.
7. Add chopped onion, tomato, green chili, ginger paste, and garlic paste to the pan. Saute until the onion turns translucent.
8. Add red chili powder and garam masala to the pan. Mix well.
9. Add the cooked dal to the pan. Mix well and let it simmer for 5 minutes.
10. Garnish with chopped coriander leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Pressure cooker: High heat
- Pan: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 7g
- Carbohydrates: 26g
- Protein: 10g
- Fiber: 8g
Substitutions for ingredients:
- Split yellow lentils (moong dal): Split red lentils (masoor dal)
- Ghee: Butter or oil
- Green chili: Red chili or chili flakes
- Coriander leaves: Parsley or mint leaves
Variations:
- Add chopped spinach or kale to the dal for extra nutrition.
- Use coconut milk instead of water for a creamy texture.
- Add diced potatoes or carrots to the dal for a hearty meal.
Tips and tricks:
- Rinse the lentils thoroughly to remove any dirt or debris.
- Let the pressure release naturally for a smoother texture.
- Adjust the amount of chili powder and green chili according to your taste preference.
Storage instructions:
- Store the leftover dal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dal in a pan over medium heat until heated through.
Presentation ideas:
- Serve the dal in a bowl with a side of rice or naan bread.
Garnishes:
- Chopped coriander leaves or parsley
- Lemon wedges
Pairings:
- Rice or naan bread
- Raita or yogurt
Suggested side dishes:
- Vegetable samosas
- Onion bhaji
Troubleshooting advice:
- If the dal is too thick, add more water or coconut milk to thin it out.
- If the dal is too thin, let it simmer for a few more minutes to thicken it.
Food safety advice:
- Wash your hands thoroughly before handling food.
- Cook the dal until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Mastela dal tadka is a popular dish in Indian cuisine, particularly in the northern regions of the country.
Flavor profiles:
- The dal has a creamy and slightly spicy flavor with a hint of earthiness from the lentils.
Serving suggestions:
- Serve the dal hot with a side of rice or naan bread.
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Region: Indian