Garlic Brown Lentil Dal (Pressure Cooker)
This is an Indian inspired recipe for dal as there is no major spices used. This will use a pressure cooker as well as a pan on the stove top. I will be using my 9 liter (9½ quart), 12 psi (80 kPa) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Ingredients
- 1 cup whole brown lentils
- water, as needed
- 1 tablespoon cooking oil
- 6 cloves garlic, divided
- ½ teaspoon red pepper flakes, divided
- 1 teaspoon salt, and to taste
- ¼ cup ghee, or 2 tablespoons oil AND 2 tablespoons butter
- ¼ cup onion, thinly sliced
- ½ teaspoon cumin seeds, or ¼ teaspoon ground cumin
- hot cooked rice, for serving
Instructions
- Rinse the lentils, place in a mixing bowl and cover with 1 inch of water, set aside to soak for 2 hours.
- When you are ready to cook, first let's prep the onion and garlic. Mince 2 cloves of garlic and toss those into the pressure cooker. Thinly slice 4 cloves of garlic and set those aside, then thinly slice the onion and set that aside.
- Drain and rinse the lentils, place them in your pressure cooker. Add ¼ teaspoon of red pepper flakes to the pressure as well. Add 4 cups of water and the oil to the pressure cooker.
- Place the lid on and lock, add the weight (jiggler), turn on high heat. when the jiggler starts to move and vent pressure, start timing for 7 minutes, and reduce heat to low or medium low to just keep the jiggler moving and venting. Time for 6 minutes for firmer lentils, and if using lentils you have had in your pantry for a long time, you may want to increase the time 8 minutes. When the time is up, turn off the heat and move the pressure cooker to an unused burn to allow a natural pressure release, meaning just let it set and cool until you have indications there is zero pressure inside the cooker.
- While the lentils are cooking (and releasing pressure), heat the ghee in a non stick pan on medium heat, when hot, add the onion and cook, stir often, for 3-4 minutes and let the onion start to brown.
- Add the garlic, cumin seeds, and another ¼ teaspoon of red pepper flakes, cook while stirring for another 2-3 minutes or until the garlic is fragrant.
- When the pressure is released from the pressure cooker and it is safe to open, remove the lid and stir the lentils.
- Add the onion mixture, ghee and all, into the lentils, stir to mix everything, stir in the salt. Taste and season with additional salt as needed.
- Serve over hot cooked rice with a salad on the side. Enjoy.
Notes
Low cost per serving.
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