Red lentil dal

General

Time: 50 min
Serves 4

Ingredients

• 3 tablespoons unsalted butter
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 small red onion, thinly sliced
• ½-inch piece fresh ginger, peeled and finely grated or chopped (about 1 teaspoon)
• 2 garlic cloves, finely grated or minced
• ½ teaspoon cracked black pepper
• ½ teaspoon ground turmeric
• ½ teaspoon chili powder
• 1½ cups red lentils
• 1½ teaspoons kosher salt
• 1 14.5-ounce can diced tomatoes
• Cooked rice, for serving
• Coconut cream or full-fat coconut milk, for serving (or use yogurt)
• Chopped cilantro or mint, for garnish

Procedure

1. Using the sauté function, melt the butter in the pressure cooker pot. Add the cumin and coriander seeds and toast until fragrant, about 1 minute. Add the onion and cook, tossing occasionally, until pale golden brown and tender, 2 to 3 minutes. Add the ginger, garlic, black pepper, turmeric, and chili powder and sauté for 1 minute.
2. Add the lentils, 3½ cups water, and the salt. Lock the lid into place and cook on high pressure for 6 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
3. Taste for seasoning, adding more salt if needed. Pour the tomatoes and juices into the pot. Using the sauté function, simmer the liquid on low for 2 minutes to meld the flavors. (If the dal begins to sputter, turn off the sauté function and let the pot sit for another minute or two.)
4. Spoon the dal over bowls of rice. Serve plain or topped with coconut cream and cilantro.