Step-by-Step Instructions

1. 1.Temper Spices

   Heat 3 tbsp of cooking oil in a pressure cooker over a medium flame. Add 2 small bay leaves and 1 tsp of cumin seeds. Sauté for a few seconds until the cumin seeds sizzle.

2. 2.Sauté Onions

   Add 1 chopped medium-sized onion to the pot. Sauté, stirring occasionally, until the onions become translucent.

3. 3.Cook Tomatoes and Aromatics

   Add 2 roughly chopped medium-sized tomatoes, 1 tsp of garlic paste, and 1 tsp of ginger paste. Mix well, then cover with a lid and cook for 5 minutes until the tomatoes soften.

4. 4.Add Spices

   Uncover the pot and mix the softened vegetables. Add 1 tsp of paprika, 1 tsp of ground coriander, 3/4 tsp of ground turmeric, 1/2 tsp of crushed black pepper, salt to taste, and 2 vegetable stock cubes. Mix well and sauté for 2 to 3 minutes over a medium flame.

5. 5.Add Lentils and Water

   Add 1 1/2 cups of washed whole masoor dal and 5 1/2 cups of water to the pot. Stir everything to combine.

6. 6.Pressure Cook the Dal

   Secure the lid of the pressure cooker. Cook over a medium heat for 20 minutes, which is equivalent to about 4 to 5 whistles. After cooking, let the pressure release naturally.

7. 7.Simmer and Finish

   Once the pressure has released, open the lid. Bring the dal to a boil and let it cook over a medium flame for 5 minutes, stirring occasionally.

8. 8.Garnish and Serve

   Add 2 whole green chilies and a handful of chopped coriander leaves to the dal. Mix well. The whole masoor dal is now ready to be served with rice or bread.