Every time we come back from a holiday I crave ‘daal’. Part of the reason is that on vacation we only eat local food but it’s daal that’s everyday food for majority of Indians. We were vacationing in Iceland for about 10 days, eating mostly seafood. Since Iceland is surrounded by water, a bounty of fresh fish is caught daily and like the local residents I ate a lot of fish. My husband did enjoy the famous Icelandic hot dogs and the meat soup along the way but they were not gluten free.
So, after eating fish and other seafood delicacies over the 10 days, the lining of my mouth and tummy were yearning for simple wholesome comfort food. Nothing says more comfort food to me than daal. And that’s why despite the jet lag, I cooked sabut masoor daal for yesterday’s lunch.
The term ‘Daal’ is generic for all Indian style lentils, made using various colorful lentils and multifarious cooking styles from all parts of India. They are a great source of protein, fiber, carbohydrates and minerals. Sabut masoor which are dark grey/brown skinned are called whole red lentils in English. When I was young, I hardly knew the daals by their names, it was far more easier to recognize them by their colors, so I always called it brown daal. I think many of you will relate to this.
Sabut masoor is one of the most frequently cooked lentil in the northern part of India and my favorite in whole and split form. I love it’s bold heartiness, and comforting warmth. It is quick to cook if you use a pressure cooker or instant pot which is what I do. Requiring only pantry ingredients, this daal is a go to recipe when you come home after vacation to an empty fridge. I depend on it a lot and also make it when I have unannounced guests.
Most lentils pair as well with roti (flatbread) as they do with rice, but this one is mostly eaten with roti in Punjabi homes because it is slightly on the thicker side. It gets even thicker and creamier as it cools down. Pair with a simple salad or yogurt or may be some dinner rolls instead of roti on side and it makes the most satisfying meal you will enjoy any day.
Ingredients
- 1 cup sabut masoor (whole red lentils)
- 3 cups water
- 3/4 tsp turmeric powder
- 3/4 tsp red chili powder
- 3-4 cloves garlic, thinly sliced
- 1/3 cup chopped onion,
- 2 tbsp Oil
- Sea salt to taste
- 1 tsp cumin seeds
Instructions
- Rinse the lentils and set aside.
- Select the Instant Pot to sauté and add 1 tbsp oil.
- Add cumin, let the cumin seeds sizzle for a few seconds and then add onion.
- Sauté until golden brown, stir often.
- Add turmeric and red chili powder, cook this for a few seconds with a splash of water, scrape the bottom if anything is stuck.
- Add the rinsed whole masoor dal, sea salt and 2 cups of water to the pot. Stir to combine all of the ingredients. Press Cancel.
- Close the instant pot lid with the pressure valve in sealing position. Select pressure cook (high) and set the cook time 11 minutes.
- Once the 11 minutes time is up, allow the pressure to release naturally.
- Meanwhile make garlic tadka. Add 1 tbsp oil in a small pan, heat on medium low. Add sliced garlic.
- Cook until garlic is golden brown, watching it carefully so it doesn't burn.
- Open instant pot and give the daal a stir. Add 3/4- 1 cup water. select Sauté (normal) and bring it to boil.
- Once the daal begins to boil, cover, select Sauté (Less). Simmer till the daal is creamy or to your desired consistency.
- We like it thick but add more water if you are eating after a few hours.
Bringing this sabut masoor daal recipe to #cookblogshare hosted by Monika @ Everyday healthy recipes.
Easyfoodsmith
Ah! Love this Dal so much but it is not made in my marital home so we don’t have it often (also because I don’t like cooking for just myself) I usually make it during winter season.
angiesrecipes
A vacation with all the seafood sounds really perfect for me :-))
The daal looks very comforting and yummy! Ain’t homemade food the best?!
Kelly | Foodtasia
This daal looks wonderful, Balvinder! So cozy and comforting, yet very easy to make!
Monika Dabrowski
I’ve never actually used whole red lentils, I don’t even think I’ve seen whole red lentils anywhere, it’s usually split lentils. Your dish sounds super delicious, thank you for bringing it to #CookBlogShare!
Lizet
Such a delicious dish! Lately, I’ve been trying different kinds of lentils, and the red one is the one I use the most. I’m adding it to my menu for next week. 🙂
Kankana
Daal chawal is my go to after a vacation. The best comfort food and I love those garlic chips on top! So good 🙂