Saturday, October 19, 2019

Dal Curry

Dal is Indian Lentils, and there are about 100 different varieties.  Find them at the Indian Grocery store.


  • 1 cup dal (i change it up)
  • 4 cups water
  • 1 can diced tomatoes (or you can use other vegetables.  I have also used squash and cabbage)
  • Frozen or fresh onion (I don’t like a lot, so i just use a spoonful)
  • Garlic (to taste)
  • 6-8 Curry Leaves (I’ve also used basil leaves)
  • 1 tbsp ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • Cayenne powder
I use my MultiPot to prepare this, but any pressure cooker should work.
1.  Soak dal for several hours or over night prior to making this recipe.
2.  Set MultiPot to sauté, mist with cooking spray if needed.  Sauté onions, garlic, ginger, curry leaves and cayenne until fragrant.
3.  Add the tomatoes and cumin (or other vegetables), and sautee until they begin to break down. 3-4 minutes.
4.  Add dal, water, turmeric, and salt.  Place the lid on the pressure cooker, and pressure cook for 30 minutes.  Let some of the pressure vent naturally (the longer you allow this, the softer the dal will be. I like mine mushy like gravy).
5.  Remove the lid and stir in the garam masala.  Add more salt if needed.
6.  Serve over rice or couscous, or dip naan/flat bread in it.
Makes 4 servings

Nutrition (for tomato dal)
Calories 211
Fat 9g
Carbs 25g
Sugar 4g
Fiber 5g
Protein 9g

Nutrition (for vegetable dal)
Calories 201
Fat 9g
Carbs 24g
Sugars 3g
Fiber 5g
Protein 9g

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