Masoor Dal Makhani (Pressure Cooker) – The most popular Indian dal recipe, smooth and rich in flavor, yet light on the palate. It is made with masoor dal/brown lentils, onions, tomatoes, ginger garlic, spices and yogurt.This is a healthy twist on the original Dal Makhani recipe, using Sarbut Masur Dar or Indian style brown lentils or Brown Lentils Dal Makhani.
Masur Dar Makani
This is by far one of our most popular and popular recipes at any family gathering and is a healthy, lighter and “easier to make” version of the ever-popular “Dal Makani”.
original Dar Makani It is the most popular Indian dal internationally as well as in India. It is made with “sabut urad dal” or “whole black gram” and I found it slightly heavier and took longer to digest.
So in my house we do this “Masur Dar Mahani” Here’s a simpler version that’s easier on the stomach and tastes just as delicious!
Many of my friends even call it “Masoor Dal Makhani restaurant style” or Indian style brown lentils Because of its flavor and rich color 🙂
So does my recipe A healthier version Mostly used pigeon peas yogurt to get a creamy consistency, if you wish you can add 1-2 tablespoons cream or cashew cream While cooking.
Masoor Dal Makhani (Pressure Cooker) Ingredients:
Let’s go ahead and collect the ingredients for the recipe and start cooking –
- Sabut Massor Dal – Brown Lentil Dal
- onion
- tomato
- garlic-ginger
- yogurt
- fresh cilantro
- Mustard Oil – You can use any light oil or even butter
- Ghee – You can also use butter or oil for tempering/tadka
Whole spices:
- Bay leaf (tej patta)
- Cinnamon sticks (dalchini)
- Cumin seeds (jeera)
- Lilac (laughing)
- Black pepper corn (kali mirch)
- Red chili
- Green cardamom (choti elaichi)
- Black cardamom (badi elaichi)
- Fenugreek leaves (kasoori Methi)
Powdered spices:
- turmeric powder
- red chili powder
- coriander powder
- cumin powder
- Garam Masala
I forgot to click the picture of the raw sabut masoor but here is the picture of the “cooked sabut masoor” that we cooked in the pressure cooker.
How to Make Masoor Dal Makhani (Indian style brown lentils):
Here is a simple step-by-step illustrated representation of the recipe.
We first soak the sabut Masoor dal or brown lentils in water for 2 hours (to soften it slightly.
Then we add it with the pressure cooker “Full Spice” Cook until 2-3 whistles so that it is slightly cooked/softened. Transfer to a large bowl.
Then we make masala in the same pressure cooker (See recipe card below for detailed steps).
Then, once the masala is cooked, we add the cooked dal and cook it again in the pressure cooker.
After steaming for the second time, turn off the heat and let the pot cool down.
Remove the Dal Makhani from the pressure cooker and transfer to a bowl.
Preparing Tadka (tempering):
Heat a small saucepan or tadka pan.
Whatever you use, add ghee or oil.
Add jeera, hing (asafoetida), whole red chillies and kasoori methi (dried fenugreek leaves).
Stir and switch off the heat and pour the tadka/temper over the cooked dal along with fresh chopped coriander.
Serve hot.
Service suggestions:
Now, this is where all the fun begins, as there are tons of things to pair with it.
Of course you can combine it with “Tanddoori Rotis, Butter Naans, Paranthas” or steamed rice, jeera rice or pea pulao”
you can add raita, Indian salad, achaar and chutney also.
But it can be matched Dinner rolls, garlic bread (a personal favorite), burritos, cooked tortillas, Mexican rice, or regular bread.
it even works with hawaiian roll or sweet roll.
Serve with simple Salad or regular spaghetti
Storage – Freezing and Usage Instructions:
Dal/lentils can be stored in any food-safe container in the refrigerator for up to 2 days or frozen for up to 2 weeks.
To use it again, simply thaw it in the refrigerator overnight and heat it in a saucepan or in the microwave.
Now, the dal does thicken in the refrigerator/freezer, so just add some boiling water (depending on your preferred consistency) and transfer to a plate.
Place fresh taka on top and enjoy.
The aromatic spices, creamy texture and nutty taste of masur dal combine to create a symphony of flavors that lingers on your taste buds.
Each spoonful is a journey through layers of earthy, spicy and salty flavors, making this dish a favorite for those who appreciate the complexity of Indian cuisine
Whichever way you choose, enjoy a delicious brunch, lunch, or meal for two with family and friends.
——————
Tried our recipe – it was great! ! !
Now take a quick photo and tag it:
#easycookingwithmolly + @easycookingwithmolly On Instagram–>
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Preparation time
15 minutes
cooking time
30 minutes
extra time
15 minutes
total time
1 hour
raw material
-
2 cups Sabut Massor Dal – brown lentils
-
2 medium onions – thinly sliced
-
4 medium tomatoes – thinly sliced
-
2 tablespoons grated garlic-ginger
-
1/2 cup yogurt – use vegetarian option if desired
-
1/4 cup fresh cilantro
-
4 tablespoons mustard oil- you can use any light oil or even butter
Whole spices:
-
2 bay leaves (tej patta)
-
1 cinnamon stick (dalchini) – broken
-
2 tablespoons cumin seeds (jeera)
-
6-7 clove(laung)
-
6 black pepper corn (kali mirch)
-
4 red peppers
-
3 green cardamom (choti elaichi)
-
1 black cardamom (badi elaichi)
-
3 tbsp dried fenugreek leaves (kasoori Methi) – crushed
Powdered spices:
-
1 tablespoon turmeric powder
-
1 tablespoon red chili powder
-
2 tablespoons coriander powder
-
2 tablespoons cumin powder
-
1 tablespoon garam masala
Tempering/Tadka Ingredients:
-
2 tbsp ghee- You can also use butter or oil for tempering/tadka
-
1 tablespoon Jeera seeds
-
2 whole red peppers
-
1/4 teaspoon asafoetida(hing)
-
1 tablespoon dried fenugreek leaves (kasuri methi)
instruct
Cook dal:
- We first soak the sabut Masoor dal or brown lentils in water for 2 hours (to soften it slightly).
- Crush all spices except paprika and bay leaf.
- Then add the crushed spices along with the soaked dal in the pressure cooker and boil it 2-3 times to cook/soften it slightly.
- Turn off the heat and let the pressure cooker cool.
- Transfer the cooked dal to a large bowl.
- Clean the cookware as we are going to use it again.
Making Masoor Dal Makhani:
- Heat the pressure cooker and add mustard oil.
- Let the oil smoke completely and turn off the heat (open the exhaust to remove any hot smoke).
- Now add bay leaves, jeera and fry immediately.
- Add chopped onion and grated ginger + garlic and sauté over low heat for 2 minutes.
- Add the spice powder and cook for another minute.
- Add chopped tomatoes + 1 tablespoon tomato puree or tomato paste. Fry and cover the pan and simmer for 3 minutes (stirring during this time).
- Now add the stirred yogurt, boiled dal and water and mix everything.
- Cook over low heat for 2 minutes.
- Now cover the lid of the pressure cooker and steam until it whistles twice.
- Let it cool before touching and releasing the whistle.
- Open the lid carefully as some steam will escape.
- Stir the dal and check the consistency (light or dark as per choice).
- Transfer to a bowl.
Making Tadka/Tempering:
- Heat a saucepan or tadka.
- Add ghee, butter or oil, whichever you prefer to use.
- Add jeera, hing (asafoetida), whole red chillies and kasoori methi (dried fenugreek leaves).
- Stir and switch off the heat and pour the tadka/temper over the cooked dal along with fresh chopped coriander.
- Serve hot.
notes
Storage:
Dal/lentils can be stored in any food-safe container in the refrigerator for up to 2 days or frozen for up to 2 weeks.
To use again, simply thaw in the refrigerator overnight and reheat in a saucepan or in the microwave.
Now, the dal does thicken when stored in the refrigerator/freezer, so just add some boiling water (depending on your preferred consistency) and transfer to a platter.
Place fresh tadpoles on top and enjoy.
Nutritional information:
yield:
7
Serving size:
1
Amount per serving:
Calories: Chapter 341Total fat: 18 gramsSaturated fat: 6 gramsTrans fat: 0 gramsUnsaturated fat: 11 gramscholesterol: 19 mgsodium: 379 mgcarbohydrate: 40gfiber: 12 gramssugar: 9 gramsprotein: 13 grams
