masoor dal
Everyday comfort dal — black masoor pressure-cooked with onion and tomato, then finished with Chilli, Cumin and Garam Masala Spice Drop for deep, consistent flavour every time.
- Added after pressure cook
- No whole spice tempering
- Serve with rice or chapati
- Made with Natural Ingredients
Ingredients
Chilli Spice Drop — 4–6 drops · Cumin Spice Drop — 4 drops · Garam Masala Spice Drop — 4 drops
Added after pressure cooking — aromatics bloom fresh into the hot dal without boiling away in the cooker.
1 Cup
Black Masoor, Washed
1 Large
Onion, Minced
2
Tomatoes, Chopped
2 Tbsp
Oil
To Taste
Salt
Directions
-
1
Fry Onion Till Light Brown
Heat oil in a pressure pan or pressure cooker. Add minced onion and fry till light brown.
-
2
Add Tomatoes, Masoor & Water
Add chopped tomatoes and fry for 2 minutes. Add washed masoor, salt and 2½ cups of water. Mix well.
-
3
Pressure Cook for 10 minutes
Close the pressure cooker and cook on medium heat for 10 minutes. Allow the pressure to release naturally before opening.
-
4
Add Spice Drops & Serve Hot
Once the pressure is released, add Chilli Spice Drop, Cumin Spice Drop and Garam Masala Spice Drop. Mix well. Serve hot with steamed rice or chapatis.
Pro Tip: Adding Spice Drops after pressure cooking preserves all the volatile aromatic compounds — the dal smells and tastes freshly spiced even though it took just 10 minutes to cook.
