BROWN LENTILS DAL & RICE

GREDIENTS
1 cup Brown Lentils whole, dry
3 Cups Water
1/2 tsp Ginger finely chopped
1 small Green Chili finely chopped (optional) skip to reduce heat. May use 1 jalapeno (de seeded and membranes removed) too.
1 tbsp Cilantro / Coriander leaves finely chopped
1-2 tsp Lemon Juice
1/2 tsp Turmeric Powder
1/4-1/2 tsp Red Chili powder or Paprika
1 tsp Garam Masala you can use 1/2 tsp to make it milder
1 piece Black Cardamom optional (it adds smoky flavor to the lentils)
1&1/2 tsp Salt or to taste
DAL TEMPERING (OPTIONAL)
1 tbsp Ghee or Cooking Oil (for vegans)
1 tsp Cumin Seeds
1/4 – 1/2 tsp Red Chili powder or Paprika skip it for mildly flavored dal
INSTRUCTIONS
ALWAYS READ THE WHOLE RECIPE FIRST THEN START PREPPING. GATHER THE INGREDIENTS. ALWAYS READ THE NOTES FOR TIPS, STORAGE, SUBSTITUTES AND MORE OPTIONS.
First and foremost, wash the Whole Brown Lentils(dry) under running water 3-4 times. Set aside. Finely chop ginger, green chili & cilantro leaves and set aside.
Now put the Stainless Steel Inner Pot inside the Instant Pot and plug it in.
Add washed washed Brown Lentils, Water, Turmeric powder, Red chili powder or Paprika, Garam Masala, Salt, Black Cardamom (optional), finely chopped ginger, & green chili. Give it a good stir. NOTE – You may add any seasoning of your choice at this point (see notes for more options). Or you can also choose to add 1 tbsp of good quality CURRY POWDER in case you want to avoid the list of spices mentioned.
Why Black Cardamom? – Although black cardamom is not commonly used in this recipe, but I love to add it because of its smoky flavor. It adds so much flavor and aroma to the lentil curry while cooking. You can skip it if you do not like it.
Place the lid and secure it. Set the valve to SEALING. Press the PRESSURE COOK BUTTON and set it on high for 14 minutes. Once the timer goes off, follow NPR (natural pressure release). This will yield nice thick, creamy & soft Dal.
If you do not want the dal to be very soft, then pressure cook for 12 minutes and follow QPR after 10 minutes.
Open the lid. Give it a good stir with the Kitchen Cooking Spoon. Your Brown Lentil Curry or Sabut Masoor Dal is Ready. Add chopped Cilantro leaves & Squeeze about 1 -2 tsp of lemon juice on top and mix. Serve it hot.
EMPERING (OPTIONAL) – ADDS SO MUCH FLAVOR TO THE DAL
Heat 1 tbsp Ghee or Oil for Vegans in a small pan. Reduce the heat to medium and add 1 tsp Cumin seeds. Once the seeds crackle, add 1/4-1/2 tsp Red chili powder or Paprik to it and switch off the heat. Add this hot on top of the dal. You can skip red chili powder in case you want to keep it mild. Also if you do not want to make the tempering, just add 1 tbsp of Pure Ghee on top and mix.
SERVING SUGGESTION
You can serve these with RICE or Naan/Pita with some cut salad on the side.
STOVE TOP INSTRUCTIONS
Follow the same recipe and ingredients above. Add all of the ingredients in a heavy bottom sauce pan with 5 cups of water/broth. Bring it to a boil and simmer on low heat till the lentils are soft and cooked. It might take 25-30 minutes on stove top. If the water gets less, then add some more warm water and cook further