Dal is a staple side dish in Nepalese cuisine, typically made from lentils or beans. Today, we will prepare dal using a pressure cooker, which is a quick, efficient, and tasty cooking method. In this recipe, we will use a blend of three types of beans: black grams, mung beans, and moth beans. Let's get started!
Cooking time: 30 minutes.
Serves 4
Ingredients:
Beans Preparation
1 cup mixed beans (black grams, mung beans, and moth beans)
3 cups water or enough to cover beans by 1 1/2 inches
Spices and Seasonings
1 teaspoon cumin powder
1 teaspoon curry powder
1/4 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon ginger paste
1/2 tablespoon garlic paste
1 bay leaf
1/2 teaspoon cumin seeds
3 dried red chilies
Other Ingredients
1 medium onion, finely chopped
1 medium ripe tomato, finely chopped
1 tablespoon cooking oil
1 tablespoon ghee (clarified butter)
Salt, to taste
Chopped fresh coriander, for garnish
Freshly grated ginger (about 1/4 teaspoon), for garnish
Water, as needed (to adjust the consistency)
Instructions:
Prepare the Beans: Place the mixed beans in a deep bowl. Add 3 cups of water or enough to cover the beans by about 1 1/2 inches. Stir well and cover the bowl with a lid. Let the beans soak overnight or for at least 2 hours.
Cook the Beans: Drain and rinse the soaked beans until the water runs clear. Set them aside. Heat 1 tablespoon of cooking oil in a pressure cooker over medium heat. Add the bay leaf, dried red chilies, and cumin seeds. Sauté for about 10 seconds until aromatic. Remove the dried chilies and set them aside. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic and ginger paste and cook for about 1 minute. Add a tablespoon of water to reduce the heat and mix well. Add the cumin, curry, turmeric, and red chili powders, and sauté for about 10 seconds. Add the chopped tomato and a teaspoon of salt. Cook until the tomato softens.
Combine and Cook: Add the drained beans to the pot and mix well with the spices. Add 4 cups of hot water and stir. Close the pressure cooker lid and ensure it is properly sealed. Cook the beans for 5 minutes over medium to high heat. Reduce the heat to medium-low and cook for an additional 10 minutes. After cooking, turn off the heat and allow the pressure to naturally release.
Finish the Dal: Once the pressure has released, carefully open the lid. Reheat the dal over medium heat. Use a potato masher to partially mash the beans for a smoother consistency, if desired. Adjust the consistency with more hot water, if needed (e.g., 1 cup for soup-like consistency, 1/2 cup for thicker dal). Add 1 tablespoon of ghee, chopped coriander leaves, and freshly grated ginger. Mix well and adjust seasoning and salt to taste.
Garnish and Serve: Garnish with freshly sliced onion, fried chili, and chopped coriander. Serve the hot dal with rice or roti and enjoy your pressure cooked dal!
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