Dahl

Ingredients

2 tablespoons vegetable oil

2 cloves of garlic, chopped

1 small yellow onion, diced

1 medium, ripe tomato, diced 

1 packet Moji Masala Dahl Masala

1 cup red lentils, split mung bean or split chick pea lentil, rinsed thoroughly.  (if using chick pea try to soak for an hour).

3 cups of water for red lentils, 4 cups water for mung bean,  or 5 cups of water for split chick pea; for a milder, soupy texture add 30% more water and adjust salt and lemon at the end

1 tablespoon lemon juice

1 handful cilantro or parsley, for garnish

1.5 cups Indian basmati rice (prepare as instructed)*

Directions

*see recipe adjustment for Instant Pot below

Step 1   Place a medium-size pot on medium-high heat. When the pan is hot, add oil.  When the oil is hot, add the onion and sauté until light-medium brown, about 4 minutes.  Add the garlic and sauté until fragrant.

Step 2  Add the tomato and sauté frequently for 3-4 minutes, until it releases all its water, softens, and breaks apart.

Step 3  Add contents of MM Dahl Masala packet and mix well.  Fry this mixture for a couple of minutes so spices are incorporated.

Step 4  Stir the lentils into the tomato-masala mixture and add the water.  Bring to a boil.

Step 5  Turn heat to low, cover and cook until lentils soften.  For mung bean or red lentils this should take about 30-35 minutes, for yellow split pea it may take 50 minutes to one hour.  Stir regularly to prevent sticking and check that there is enough liquid to keep it soupy.  If the lentils are still hard but your texture is too thick, simply add a half a cup of water at time to maintain the slightly thick but soupy texture while cooking.

Step 6  Once your lentils are fully cooked, turn the heat to medium-high and bring the lentils to a gentle boil.  Boil off enough water until you are left with the desired thickness.

Step 7  Once your dahl is the right thickness, adjust the salt, add lemon juice,  and garnish with cilantro.

Serve with Indian basmati rice and yogurt to cool the palate.

Recipe Adjustment for Onion Baghar  

Leave out the onion in the beginning of recipe.  Slice half of a small onion into skinny single layers. Place a small frying pan on medium-high heat. When the pan is hot, add 3-4 tablespoons of a high-heat neutral oil and heat for about a minute. There should be enough oil in your pan, so your onions are at least half covered. When the oil is very hot, add your onions in a single a layer. You don't have to move them around too much, except to rotate the rapidly browning onions from the outside to the middle so they don't burn. The key here is to get them as dark brown as you can before they turn black and burn. This whole process takes just a few minutes. When the onions are done, pour them along with the oil into your boiling dahl and turn the heat off immediately. Enjoy right away over a bowl of rice or "marinate" overnight for a more intense flavor.

* or try this steamed rice method: https://www.mojimasala.com/post/how-to-cook-indian-food-for-fluffy-less-starchy-basmati-rice-try-this-quick-easy-method

Recipe Adjustment for Instant Pot

1.  Press 'saute' button.  When digital screen reads 'hot' follow steps 1-4 above.  When adding the water, use 25% less if you prefer a thicker lentil dish because no liquid will evaporate during the pressure cooking process.

2. Press 'cancel' and then press "pressure cook".  Place the lid on securely and set the valve to "sealing".  Set time for 6 minutes for red lentils or split mung bean and 12 minutes for split chick pea lentil.

3. Let the Instant Pot self-release the steam or use a long spoon to turn the nozzle to the 'venting' position.   Be careful not to burn yourself with the steam.  

4. Contunue with steps 6 and 7 above, setting the Instant Pot back to 'saute' to achieve the deisred thickness.