Saabat Masoor Dal

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 cups green lentils, sorted and washed in 3 to 4 changes of water
• 4 -4 1/2 cups water
• 1 stick cinnamon
• 2 black cardamom pods, crushed lightly to break the skin (or 4 green cardamom pods)
• 1 large garlic clove, coarsely chopped
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (to taste)
• 1 teaspoon salt (to taste)
• 2 tablespoons peanut oil
• 1 teaspoon cumin seed
• 1 medium onion, finely chopped
• 1 1/2 tablespoons peeled minced fresh ginger
• 1 fresh green chili pepper, minced with seeds (such as serrano)
• 1 1/2 tablespoons ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• 1/4 teaspoon garam masala

Recipe

• 1 add lentils, water, cinnamon, cardamom pods, garlic, turmeric, cayenne pepper, and salt in a pressure cooker.
• 2 secure lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more.
• 3 remove from heat and allow the pot to depressurize on its own, 12-15 minutes.
• 4 carefully open lid and check to see if beans are very soft and some of them are broken; if not, cover and bring up to high pressure again, and cook another 30 seconds--or cover and boil until soft, about 30 minutes more.
• 5 remove to a serving dish, cover, and keep warm.
• 6 heat oil in a nonstick saucepan over med-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil.
• 7 quickly add the onion and cook, stirring, until golden; about 3 minutes.
• 8 add in ginger and green chili pepper; cook about 1 minute, then add the coriander, cumin, and paprika and stir a few seconds.
• 9 transfer to the dal and swirl lightly to mix, with parts of it visible as garnish.
• 10 sprinkle the garam masala on top and serve.