Wholesome Lentil Rhapsody
This Wholesome Lentil Rhapsody is a super easy weeknight dinner. It's a flavorful and hearty Indian-inspired dal, ready in about 40 minutes.
Ingredients
- 1.5 cups yellow lentils (Toor dal)
- 0.75 teaspoon turmeric powder
- 3 cups water
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 large onion
- 1 inch ginger
- 4 cloves garlic
- 2 medium tomatoes
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 0.5 cup frozen green peas
- 0.25 cup fresh cilantro
- 0.5 teaspoon salt
- 2 tablespoons lemon juice
Instructions
- Begin by washing 1.5 cups yellow lentils (Toor dal) thoroughly under running water until the water runs clear. Transfer the washed lentils to a 3-liter pressure cooker.
- Add 0.75 teaspoon turmeric powder and 3 cups water to the pressure cooker with the lentils. Secure the lid and cook for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). Once done, remove from heat and allow the pressure to release naturally. Do not open the lid until the pressure has fully released.
- While the lentils are cooking, prepare the tempering. Finely chop 1 large onion, mince 1 inch ginger, and finely chop 4 cloves garlic. Also, chop 2 medium tomatoes into small pieces.
- Heat 2 tablespoons ghee in a large pot or pan over medium heat. Once the ghee is hot, add 1 teaspoon cumin seeds and let them splutter for about 15-20 seconds.
- Add the finely chopped 1 large onion to the pot and cook until it turns translucent and light golden brown, about 5-7 minutes, stirring occasionally.
- Stir in the minced 1 inch ginger and finely chopped 4 cloves garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Add the chopped 2 medium tomatoes to the pot and cook until they soften and the oil begins to separate, about 7-8 minutes. Mash them slightly with the back of your spoon.
- Stir in 0.5 teaspoon red chili powder, 1 teaspoon coriander powder, and 0.5 teaspoon garam masala. Cook the spices for 1-2 minutes, stirring continuously, to allow their flavors to bloom.
- Now, open the pressure cooker and mash the cooked lentils gently with a ladle or whisk until they are smooth but still retain some texture. Add the mashed lentils to the pot with the tempering.
- Mix everything well. Add 0.5 cup frozen green peas and 0.5 teaspoon salt. Bring the lentil rhapsody to a gentle simmer and cook for 5 minutes, allowing the flavors to meld. If the consistency is too thick, you can add a splash of hot water.
- Turn off the heat. Stir in 2 tablespoons lemon juice and mix well.
- Transfer the Wholesome Lentil Rhapsody to a serving bowl. Garnish with 0.25 cup fresh cilantro, finely chopped, and optionally a small dollop of ghee. Serve hot with steamed basmati rice or Indian flatbreads.