Masoor Dal With Yogurt Recipes

INSTANT POT MASOOR DAL WITH SHIITAKE MUSHROOMS

Steps:

• Turn a 6-quart Instant Pot® to the normal saute setting (see Cook's Note) and add 4 tablespoons of the butter. When melted, add the onions and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the ginger, coriander, turmeric, cumin, cayenne and garlic and cook, stirring often, until the garlic and ginger are softened and the spices are fragrant, 1 to 2 minutes. Stir in the tomatoes, mushrooms, tomato paste and 4 1/2 cups water until well combined. Bring the liquid to a boil, turn off the pot and cover with the lid. Let the mushrooms sit in the liquid until softened, about 10 minutes.
• Stir in the lentils, chile, 1 tablespoon salt and a few grinds of black pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 2 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the chile and stir in the lime juice and remaining 2 tablespoons butter. Thin to desired consistency by adding up to 1/2 cup water. Spoon into bowls and sprinkle with the coconut, cashews and a squeeze of lime before serving.

EASY MASOOR DAAL

Steps:

• Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
• Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.

MASOOR DAL (SPICED RED LENTILS)

Steps:

• In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
• Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
• Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
• To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

DAHI DAL (YOGURT LENTIL CURRY WITH SPINACH)

Steps:

• Put the moong dal in a pan with the measured boiling water, salt, turmeric and ginger. Bring to the boil, then cover and cook over a low to medium heat for 10 minutes. Add the spinach, cover again and cook for another 5 minutes until the lentils are soft and the spinach has wilted.
• Meanwhile, heat the ghee in a frying pan, add the onions and cook over a low to medium heat for 10 minutes until golden, then stir in the chile powder. Remove from the heat and set aside.
• Once the lentils are ready, blitz to a purée with a hand blender or in a blender or food processor. Return to the pan, if necessary, and bring to the boil. Then take off the heat, add the yogurt and mix well. Transfer the dal to a serving bowl, top with the fried onions and serve.

SPICED BROWN LENTILS WITH YOGURT

Steps:

• Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant. Remove the onion and garlic and discard.
• Heat the oil in a large, heavy nonstick skillet over medium-high heat. Add the spices and stir as they sizzle for about 30 seconds, until very fragrant. Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans. Add salt to taste, once the mixture has reduced to the desired consistency. Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.