This is the perfect summer-time dal! Fresh dill leaves add a tangy, refreshing flavor to this lentil soup. For a twist on this recipe, try using fresh fenugreek (methi) leaves if you can find them at your local Indian grocery store.
- ½ cup split red lentils (masoor dal), soaked for 1-2 hours
- ½ cup split pigeon peas (toor dal), soaked for 1-2 hours
- 2 tablespoons oil of choice
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 onion, diced
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tomatoes, diced
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- 2 ½ cups water
- ¼ cup chopped fresh dill, adjust to taste
- Soak the lentils in cold water for 1-2 hours. Drain, rinse and set aside.
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and mustard seeds to the pot. Once the cumin seeds brown and the mustard seeds begin to pop, add the onion. Stir-fry for 4-5 minutes or until the onions begin to soften.
- Add the garlic and ginger and stir-fry for 30 seconds.
- Add the tomatoes and spices. Stir-fry for 4-5 minutes, or until the tomatoes soften.
- Add the lentils and water and give everything a good mix.
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Naturally release pressure.
- Stir in the dill leaves and serve.