Black Lentils Pressure Cooked with Spices

Hey there, welcome back to Rookie With A Cookie! Today, we're getting cozy with one of my all-time favorite Pakistani dishes: Whole Masoor Daal Daal. I grew up eating this multiple times a week without realizing the many benefits that are packed in this simple dish. It's like a warm hug on a chilly day – comforting, wholesome, and so satisfying. So, grab a seat and let's dig in!

Nutritional Benefits of Lentils

• High in protein: Lentils are a great source of plant-based protein, making them a great alternative for those who are trying to reduce their meat consumption.
• Rich in fiber: Lentils are high in both soluble and insoluble fiber, which can help regulate digestion and maintain a healthy weight.
• Low in fat: Lentils are low in fat and calories, making them a great choice for those who are trying to maintain a healthy weight.
• Good source of iron: Lentils are rich in iron, which is essential for maintaining a healthy blood count.
• Rich in vitamins and minerals: Lentils are a great source of important vitamins and minerals like folate, manganese, and potassium.
• Reduces risk of chronic diseases: Lentils are low in unhealthy saturated fats and high in antioxidants, making them a great food choice for reducing the risk of chronic diseases like heart disease and type 2 diabetes.

Whole Masoor Daal (also known as brown lentils) are widely used in South Asian cuisine. Unlike split masoor daal, which sports an orange hue, whole masoor daal retains its shape and texture when cooked. Unless of course you want to really mash it up, you can certainly puree it. Growing up in Pakistan, I was used to having this ingredient as a staple in my household, with both whole and split masoor being made a few times a week. Though I gladly ate it up, now more than ever I recreate those flavors for its nutritional benefits.

Cooking Tips and Tricks

Now that we've covered the nutritional benefits and cultural significance of masoor daal, let's dive into the fun part – cooking! Don't worry if you're new to cooking or feeling a bit intimidated – I've got you covered with some simple tips and tricks to help you make the perfect batch of Black Lentil Masoor Daal every time.

Tip 1: Rinse and Soak

Before cooking your lentils, it's a good idea to give them a quick rinse under cold water to remove any dirt or debris. Then, soak them in water for at least 30 minutes (or up to overnight) to help soften them up and reduce cooking time. Trust me, this simple step makes all the difference in the final texture of your daal.

Tip 2: Flavor Boosters

I keep this daal really simple and honestly it doesn't need much except a good tadka. During the pressure cooking process, I add the most staple Pakistani spices like coriander, red chili and turmeric.

Tip 3: Don't Forget the Tadka

One of the best parts of making any daal is adding the tadka, or tempering, at the end. Heat up some ghee or oil in a small pan, then add a handful of whole cumin seeds, sliced onion and garlic. Let them sizzle and release their flavors, then pour the tadka over your cooked daal for an essential burst of flavor and aroma. You really can't/shouldn't skip this.

Tip 4: Adjust the Consistency

Everyone likes their daal a little bit different – some prefer it thick and hearty, while others like it thin and soupy. The great thing about daal is that you can easily adjust the consistency to suit your taste. If it's too thick, simply add a bit of water and simmer until it reaches your desired consistency. If it's too thin, let it cook uncovered for a bit longer to thicken up.

Here are a few serving suggestions and variations:

1. Classic Combo: Serve your masoor daal piping hot with a side of fluffy basmati rice or warm roti for a classic Pakistani meal. Can't go wrong with this one!
2. Top it Off: Get creative with your toppings! Sprinkle some fresh cilantro, sliced green chilies, and a squeeze of lemon juice on top for a burst of fresh flavor.
3. Leftover Remix: Got leftovers? Don't let them go to waste! Masoor daal is incredibly versatile and can be repurposed into delicious new dishes like daal paratha, daal-stuffed samosas, or daal tacos sort of like papas tacos! you'll love them all!

Lentil Recipe: Whole Masoor Daal with Spices and Tadka

Izzah Khan

The recipe features the classic whole masoor daal pressure cooked with spices for a flavorful and nutritious meal.

Print Recipe

Course Main

Cuisine Indian, Pakistani

Servings 4

Ingredients

  

Lentils

• 1 cup masoor daal, whole rinsed
• 5 cups water
• ⅛ teaspoon coriander powder
• ⅛ tsp red chili
• ⅛ tsp turmeric

Tadka

• ¼ cup ghee or clarified butter
• 1 ½ teaspoon cumin seeds
• ½ red onion sliced
• 5 garlic cloves sliced
• 1 teaspoon coriander powder
• ⅛ teaspoon red chili powder

Instructions

 

• Pressure cook the above on high for 45 mins in the instant pot.
• Add salt and on "saute" mode, cook down the lentils till most of the water has evaporated and daal is a bit thicker.
• For tadka, heat up 2-4 tablespoon of ghee and add the cumins seed. let them crackle and then add the sliced onion. and garlic. Cook till the onions turn golden brown then pour into the hot daal and stir. Immediately turn off the pressure cooker.
• Cover with a lid for 5 mins, then serve over basmati rice