Durga Dal Daal

Recipe #5 - Rebel Queen

Calligraphy by @Kayla_Elaine_Calligraphy

I had to take advantage of the obvious alliteration and name this Daal recipe after Rani Lakshmi's mighty women's army, the Durga Dal.

This might be the BEST thing I have made so far since starting this blog... I'm not even kidding. It's addictive. Especially when served alongside/on top of cumin rice.

(I made this in my beloved Instant Pot, but it can also be made in a sauce pot on the stove - just cook lentils according to package directions instead of pressure cooking in Instant Pot)

Ingredients:

• 1 tablespoon olive oil

• 1 teaspoon cumin seeds

• 1/2 teaspoon garam masala

• 1 teaspoon salt

• 1 serrano pepper, sliced in half down the middle (seeds removed)

• 4 cloves garlic, minced

• 1 inch fresh ginger, minced

• 1/2 a medium/large onion, diced

• 1 medium tomato, diced (I used 2 kumatos, as they are rather small)

• 1 cup split pigeon peas (soaked for 25 minutes, then rinsed and drained)

• 3 cups water

• cilantro, to garnish

Instructions:

1. Heat olive oil in Instant Pot on saute mode. When oil is hot, add onions, garlic, and ginger. Saute for 30 seconds.

2. Add cumin seeds, garam masala, and salt, and stir well to incorporate. Saute for 20 more seconds. 

3. When garlic begins to brown and cumin seeds begin to sizzle, add serrano pepper and saute, stirring constantly, until onions are translucent and slightly golden brown.

4. Add tomato and stir well to incorporate. Cook for 1-2 minutes. 

5. Add split pigeon peas and water. Stir to incorporate.

6. Close lid and make sure the steam valve is sent to "seal." Set Instant Pot to manual/pressure cook and set timer for 8 mins. 

7. When Instant Pot beeps, CAREFULLY turn the steam valve to "open" and release steam slowly. When steam is released fully, remove lid and stir daal.

8. Use immersion blender to blend until smooth (still leave slightly chunky).

9. Serve topped with cilantro, on top of rice or alongside naan. Best if served with cumin rice!

10. Enjoy!