South Indian style dal in pressure cooker

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South Indian Style Dal - Tuvar dal cooked with shallots, potatoes , spices and sambar powder, ideal for days when tamarind is not included. The creamy dal is ideal for roti and rice as well.  This is a one pot recipe, can be made in stovetop or insta pot


Season the oil and ghee with mustard seeds, cumin seeds, curry leaves. Neutrally flavoured oil is better though sesame oil can also be used, Ghee gives a good aroma and flavour , it can be added finally also. Green chillies are added and sauteed, red chillies can also be included.  Add shallots though regular onions can also be used, garlic, regular red ripe tomatoes, spice powders such as turmeric powder, sambar powder, red chilli powder, hing powder. If using solid asafoetida, pinch a little and add it in the seasoning. Cubed potatoes, white crystal salt are added and mixed well. Pink crystal salt or fine salt may also be used. Add tuvar dal,  though a combination of tuvar dal and moong dal an also be used. Add water and pressure cook for 4 - 5 whistles. Garnish with coriander leaves.

Accompaniments: Rice and roti.

Variations: 

  • Carrot, peas, cauliflower, chayote can also be added. 
  • Use 3/4th cup of tuvar dal and 1/4th cup of moong dal, skip red chillies and reduce the amount of sambar powder used.

Equipments used: Pressure cooker/pan

Recipe:

Total Time taken - 20 minutes

No. of servings - 5

1 cup = 200ml.

Ingredients with measurements:

Tuvar dal - 1 cup

Potatoes - 1

Shallots - 1 handful

Tomatoes - 2(big)

Sambar powder - 1 tsp

Crystal salt - to taste

Garlic - few cloves

Seasoning:

Oil- 1 tsp

Ghee - 1 tsp

Mustard - 1/4 tsp

Cumin seeds/jeera - 1 tsp

Green chillies - 2

Hing - 1/4 tsp

Curry leaves - 1 sprig

Garnish:

Coriander leaves - a few sprigs.

Directions:

1. Scrape the outer skin of the potatoes and cube.

2. Heat Oil+ghee in the pressure cooker, add mustard and cumin seeds.

3 When seeds splutter, add green chillies, hing, shallots.

4 When shallots turn pink, add tomatoes, turmeric powder, salt.

5. Add potatoes, sambar powder, red chilli powder(optional). Mix well.

6. Pressure cook for 5/6 whistles. Allow to cool down.

7. Open the lid, mix well, garnish with coriander and curry leaves.











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