Vegan Yellow Dal Tadka (Instant Pot/Stovetop)

Ingredients

• Red Split Lentils

  Waitrose

  192 grams or 192g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Mustard seed

  Spices, ground

  ½ tsp or 1g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Chili powder

  Spices

  1 tsp or 3g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Coriander leaf

  Spices, dried

  0.3g

• Salt

  Table

  ¾ dash or 0.3g

• Rice Basmati

  Compliments

  300g

• Spices Ground Coriander

  Compliments

  ½ tsp or 2g

Directions

1. Place lentils in a fine mesh colander and rinse it under running water for 45 seconds to a minute. Set aside.
2. FOR INSTANT POT
3. Turn the pot to the "saute" mode. Pour in a tablespoon of neutral oil and wait for it to heat up. Add in cumin and mustard seeds. When they start to sizzle, add in onion and garlic. Cook for 3-4 minutes, or until onion is translucent.
4. Now, stir in tomato, chili powder, ginger powder, ground turmeric and coriander powder. Cook for 4-5 minutes, stirring frequently, until tomato have softened.
5. Add rinse lentils, 3 cups of water and salt into the pot. Place the lid on, cancel saute and set the pot to cook at high pressure for 10 minutes.
6. When it is done cooking, release pressure naturally for 15 minutes, before manually releasing the remaining pressure. Give it a stir, taste and add more salt, if needed. If the mixture is too thick for your liking, stir in some hot water.
7. ON STOVETOP
8. Combine 4 cups of water and rinsed lentils into a medium pot. Bring mixture to a boil, then reduce heat to a gentle simmer. Place the lid on and cook for 30-40 minutes, giving a stir occasionally and remove foam on top to prevent lentils from boiling over.
9. In a non-stick pan, heat up a tablespoon of neutral oil. When pan is heated, add in cumin seeds and mustard seeds and cook until they start to splatter and sizzle. Add in onion and garlic next and cook until onion turns translucent, about 3-4 minutes.
10. Stir in tomatoes, chili powder, ginger powder, ground turmeric and coriander powder and cook until tomatoes have softened, about 4-5 minutes.
11. When lentils are done cooking, spoon off excess water on top of the lentils, but not draining off all water. Stir in the tomato spice mixture. Season it with salt and add in more water if dal is too thick for your liking. Serve and enjoy!
12. Recipe by: Meesha (source: https://www.myplantifulcooking.com/instant-pot-coconut-masoor-dal-tadka-vegan/)