Dal fry is a popular recipe, and with good reason. A creamy combination of dal, crisp caramelized onions flavored with ghee and cumin, and tomato, the dish produces a complex range of flavors for such a simple recipe. You can make this with any kind of split dal, such as tuvar, masoor, or moong.
SERVES 4.
PREP TIME: 15 minutes
MANUAL: 6 minutes high pressure.
COOK TIME: 20 minutes.
RELEASE: Natural.
TOTAL TIME: 1 HOUR 5 MINUTES.
2 ¾ cups water, divided ½ cup chana dal (or any split dal) 2 teaspoons Ghee ¼ teaspoon cumin seeds 2 dried red chiles 4 garlic cloves, minced 1 cup thinly sliced red onion 1 large tomato, chopped ½ teaspoon ground turmeric 1 teaspoon salt ½ teaspoon ground cumin ¼ cup chopped fresh cilantro.
1. Pour 1 cup of water into the inner cooking pot of the Instant Pot ®, then place a trivet in the pot.
2. In a heatproof bowl that fits inside the Instant Pot ®, combine the dal and 1 cup of water. Place the bowl on the trivet.
3. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 6 minutes. When the cooking is complete, let the pressure release naturally. Unlock the lid.
4. While the chana dal cooks, heat a medium saucepan over medium-high heat on the stove top. Add the ghee. When it shimmers, add the cumin seeds, red chiles, and garlic and cook for 1 minute.
5. Add the onion slices and cook, stirring occasionally, until the onions are crisp and lightly browned, 5 to 8 minutes.
6. Add the tomato and let it heat through as you gently mash it with the back of your spoon. Sprinkle in the turmeric, salt, and cumin, mixing well.
7. When the dal is finished, carefully remove the bowl from the pressure cooker. Transfer the dal to the saucepan and add the remaining ¾ cup of water. Stir to combine. Turn the heat to low and let it simmer for 5 to 10 minutes, or until the flavors meld. Garnish with the cilantro and serve.
