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Whole Lentil (Sabut Masoor) cooked in Electric Pressure Cooker Recipe

The popular 'Sabut Masoor Dal' recipe is adapted to prepare in Electric Pressure Cooker. There are four phases, prepare basic Dal, Temper Dal with Cumin seeds, Temper Dal with onions, and Finishing.
 

Ingredients

Basic Dal

1. Sabut Masoor (Whole Lentil): 2 cups

Tarka Jeera

5. Sea Salt:: ¼ teaspoon or to taste

6. Sugar: ¼ teaspoon

8. Canola oil: 2 teaspoons

Tarka Onion

10. Canola oil: 2 Tablespoons
11. Fresh onion, peeled, sliced thin: ½ cup
12. Whole Fresh Serrano: 2 DO NOT CUT OR CHOP
13. Fresh ginger root, peeled, chopped: ½"
14. Garlic peeled sliced thin: 4 Cloves

Finish

15. Cultured Butter OR Sour Cream: 4 Tablespoons

Method

Phase 1: Prepare Basic Dal

1. Add all ingredients (1 through 4) to the Pressure Cooker Pot.

2. Close and lock-in the lid. Turn the Pressure Release Knob to 'SEAL/CLOSE' position. Set Pressure Cooker to HIGH/11.6 psi. Set Cooking Time to 6 minutes. START the pressure cooker.

3. After cooking time has elapsed, it will enter WARM mode and start dissipating pressure. Wait 15 minutes, turn the Pressure Release Knob to 'VENT/OPEN' position release remaining pressure.

4. Un-lock and open the lid

Phase 2: Tempering with Cumin

5. Stir in salt sugar and lime juice.

6. Heat canola oil in a 6" or less sized frying pan. Add Cumin seeds, fry till they start to turn brown. Dump the contents over Cooked Dal in the Cooker Pot. Stir

Phase 3: Tempering with Onions

7. Heat canola oil in a 6" or less sized frying pan. Add onions, fry till they start to caramelize. Add Serrano, ginger and garlic, fry for about one minute. Dump the contents over Cooked Dal in the Cooker Pot. Stir

Phase 4: Finish

8. Close and lock-in the lid. Turn the Pressure Release Knob to 'SEAL/CLOSE' position. Set Pressure Cooker to HIGH/11.6 psi. Set Cooking Time to One minute. START the pressure cooker.

9. After cooking time is elapsed, it will enter WARM mode. Leave it in WARM mode for about 20 minutes to naturally dissipate pressure.

10. Un-lock and open the lid, Stir in the sour cream

Notes

In India Makhan (Cultured white butter) is used as a finish. I find cultured buttered cream to be a good acceptable substitute.

RETURN TO ELECTRIC PRESSURE COOKING