This is a staple North Indian soup that has a high protein content. I have improvised it a bit to be able to make it in my Instant Pot (IP) and also include some greens to this dal.
We eat this with our a typical North Indian meal comprising of roti (tortillas), subzi (vegetable curry) and dal combination. Or just with rice. Or like a soup with Kathi roll (Indian wrap).
You will need:
I like to make this in my IP. But you could make it on any pressure cooker or stove top (would take more time though).
Ingredients:
1 tbs of olive oil or ghee
1 tsp of cumin seeds
1/2 tsp of turmeric
1/2 tsp of asafoetida
1 inch of cinnamon stick
1 bay leaf
1 cup masoor dal (red lentils)
1/2 lime
chopped cilantro for garnishing
greens ( optional)
salt
water
Turn on your IP in saute mode. Add 1 tbsp of olive oil. You could use ghee as well. In the heated oil, add cumin seeds. Add the turmeric, asafoetida and saute till it turns aromatic. Add the washed lentils to this. Add 4 cups of water to this. (You need 1:3 ratio for the dal to cook and will have a pasty consistency, if you want soupy consistency then 1:4). Add the cinnamon stick, bay leaf and salt. Cover the lid. Turn to sealing mode.
Switch it to manual high pressure for 3 minutes. Wait for natural pressure release.
I like to add some greens ( spinach/green mustard/ red mustard/kale) and then stir it in. It will cook in that heat itself. I had some fresh green and red mustard from my Gardyn that I decided to add today.
Squeeze fresh lime juice on top and garnish with cilantro!
