Spiced Dal (One-pot and Oil free )

This is my under 30 min one-pot (Instant pot) recipe for that creamy, and hearty dal we all love. It’s completely oil free and quite easy to make; no seriously, it’s literally as easy as placing all the ingredients in a pot and cooking it! I’ve used the instant pot today, which is definitely time saving, but you could certainly do it stove top using a soup pot as well. I’ll highlight how, below.

I use both red lentils, for the creaminess, and whole mung lentils for texture. It’s filled with veggies, and spiced for full flavor. A perfect example of how incredibly tasty, and satisfying a healthy vegan meal can be.

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The world seems to have opened its heart to dal, and that makes me ecstatic. This humble Indian dish is that quintessential heart warming comfort food that always feels like home.

Ingredients:
serves 6-8
1 cup masoor dal (red lentils)
1 cup whole moong dal (whole green gram lentils)
1 red onion, chopped
2 medium tomatoes, chopped
1 indian/thai green chilli, chopped (optional)
4 cloves garlic, chopped
1/2 ” piece of ginger, chopped
2 cloves
1 dried bay leaf
1″ piece of cinnamon stick
1 tsp coarse salt
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp coriander powder
3/4 tsp cumin powder
1/2 cup fresh cilantro, washed and chopped

(Scroll to the bottom of the page for the stove top method)

Instant Pot Method:
Wash both dals together until water runs clear. Soak them in hot water and set aside. Let these soak while you chop the veggies, and measure your spices. About 20-30 mins of soaking time is ideal.

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Set in place the instant pot insert. Add the washed dal and measured salt into the pot and mix well.

Then layer in onions and tomatoes. On top of that, add the whole spices, and spice powders as measured.

Cover with 6 cups of water, or water up to the top of the ingredients in the pot just until they’re submerged. Give it a good mix.

Cover the instant pot, make sure the vent is in ‘sealed’ position. Hit the ‘manual’ button and set cooking time for 15 minutes and walk away. Now let it do it’s thing!

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Once cooking is complete, you’ll hear the beeps. Let this rest for an additional 15 minutes. Then, very carefully (use a towel if needed) release the vent by moving it to the venting position. Release all the remaining steam.

Open the lid, and mix everything gently. As you’re mixing, remove the whole spices, the bay leaf, cloves and cinnamon.

Taste for salt, adjust if you need more, and you are done. It’s that simple! Just sprinkle some fresh cilantro on top, enjoy with some rotis, or any favorite grain of yours.

I also enjoy eating this with cauliflower rice, makes an incredible delicious flavorful healthy meal.

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Stove top Method:
Wash both dals together until water runs clear. Soak them in hot water and set aside. Let these soak while you chop the veggies, and measure your spices. About 20-30 mins of soaking time is ideal.

If you don’t have an electric pressure cooker, you could do this with a heavy bottomed soup pot too.

Place the dals, veggies, aromatics, and measured spices all together in a soup pot. Add measured salt and 6 cups of water. Stir well together.

Place the pot over high heat, cover with a lid, and bring the contents to a boil; this takes about 15 minutes. Once it’s at a boil, reduce the heat to medium-low ensuring its still simmering well. Cover and let this cook for about 30-35 minutes. Make sure you check on it every 10 mins and give it a stir so the dals don’t settle in the bottom.

After 30 mins, check for doneness of the lentils. The red lentils cook easily, so it’s the whole moong we’re looking at doneness for. They should be tender, and you should be able to break it apart with your fingers. Cook for an additional 10 minutes if necessary.

Sprinkle fresh cilantro on top, enjoy with some rotis, or any favorite grain of yours.
I love eating this with cauliflower rice; it makes an incredible flavorful healthy meal.

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