Jeera Dal (Pressure cooker method) – Dal is a popular dish in North Indian cuisine. This less spicy dal goes well with chapatis, phulkas, jeera rice , pulao ..
For the dal:
1 cup / 200 ml tur dal (or 1 cup / 200 ml masoor dal (pink color dal) or moong dal( Indian standard measuring cup of 200 ml / 8 oz capacity ))
3 cups / 600 ml water
1/2 teaspoon oil
1/2 teaspoon turmeric powder
1 medium size tomato, chopped
3 green chillies, slit lengthwise
¾ teaspoon salt (or to taste)
For the dal:
Wash and soak dal in a pressure cooker for thirty minutes. Water level should be 1 – inch above dal. Add oil, turmeric powder, chopped tomato, slit green chillies, salt and pressure cook for 20 minutes or until done / soft (reduce the heat to medium after 2nd whistle and cook for 15 minute). Switch off the heat. Allow the cooker to cool naturally. Open the lid. Remove slit green chillies. Gently mash dal with the base of a ladle.
Add extra ½ cup - ¾ cup (100 ml – 150 ml) hot water and adjust the consistency (medium thick, medium thin or thin) of dal. Adjust salt to taste. Cover with a normal lid (do not use pressure cooker lid) and cook on a low to medium heat for another 10 minutes.
For the tadka (seasoning):
2 teaspoon ghee / oil
1 ½ teaspoon cumin seeds
In a pan, heat oil or ghee. Add cumin seeds. Fry on a low heat for 1 - 2 minutes until crisp and fragrant. Pour the seasoning over cooked dal and mix well.. Serve with rice or rotis.