Pressure Cooker Alice's Late-Night Dal

Recipe Ingredients

1 cup	237ml	Masoor dal - (salmon colored lentils)
3 cups	711ml	Water
1 tablespoon	15ml	Fresh ginger root - coarsely chopped
3/4 teaspoon	3.8ml	Ground turmeric
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Ghee or canola oil
1		Garlic - pressed
1 teaspoon	5ml	Cumin seed
1/4 teaspoon	1.3ml	Cinnamon - optional
2		Dried chile peppers
3 sections		Fresh cilantro - chopped

Recipe Instructions

Place lentils, turmeric, and ginger in the pressure cooker with the water and cook at high heat for 4 to 6 minutes. Meanwhile, heat the oil in a saucepan over medium-high heat. When hot add the pressed garlic. Next add the cumin seeds (let them sizzle) and the rest of the ingredients. This whole process should only take about a minute.

When the lentils are done, run the locked pot under cold water until the indicator shows that the pressure has been released and that the pot is safe to open. Stir in the spice-oil mixture. Spoon the dal into individual serving bowls. Sprinkle with cilantro. Bring to the table with crispy papadams, chickpea flour wafers that our available at specialty markets.

Source:
New Age, September/October 1998

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