Here's a simple recipe for making dal (lentil soup) without a pressure cooker:
Ingredients:
- 1 cup lentils (such as red lentils, yellow lentils, or split mung dal)
- 3 cups water
- 1 small onion, finely chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, slit (optional)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional, for spiciness)
- Salt to taste
- 1 tablespoon oil or ghee (clarified butter)
- Fresh coriander leaves for garnish
Instructions:
Rinse the lentils thoroughly under running water until the water runs clear.
In a deep saucepan or pot, add the lentils and water. Bring it to a boil over medium heat.
Skim off any foam that forms on the surface and reduce the heat to low. Cover the pot and let the lentils simmer for about 20-25 minutes until they become tender. Stir occasionally to prevent sticking.
While the lentils are cooking, heat oil or ghee in a separate pan over medium heat. Add the cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn golden brown.
Add the minced garlic, grated ginger, and green chili (if using). Sauté for a minute until the raw aroma disappears.
Add the chopped tomatoes and cook until they become soft and mushy.
Add turmeric powder, red chili powder (if using), and salt. Mix well.
Once the lentils are cooked, add the prepared onion-tomato mixture to the lentils. Stir everything together and let it simmer for another 5-10 minutes to blend the flavors.
If the consistency is too thick, add some hot water to achieve the desired consistency. Adjust the salt if needed.
Garnish with fresh coriander leaves and remove from heat.
Serve the dal hot with rice or roti (Indian flatbread).
Note: Cooking time may vary depending on the type of lentils used. Adjust the cooking time accordingly to ensure the lentils are cooked thoroughly.
How long does it take to cook chana dal without pressure cooker?
Cooking chana dal (split Bengal gram) without a pressure cooker typically takes around 45 minutes to 1 hour on the stovetop. Here's a step-by-step guide on how to cook chana dal without a pressure cooker:
Ingredients:
- 1 cup chana dal (split Bengal gram)
- 3 cups water
- 1 small onion, finely chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, slit (optional)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional, for spiciness)
- Salt to taste
- 1 tablespoon oil or ghee (clarified butter)
- Fresh coriander leaves for garnish
Instructions:
Rinse the chana dal thoroughly under running water until the water runs clear.
In a deep saucepan or pot, add the rinsed chana dal and water. Bring it to a boil over medium heat.
Skim off any foam that forms on the surface and reduce the heat to low. Cover the pot partially, allowing some steam to escape.
Let the chana dal simmer for about 45 minutes to 1 hour, stirring occasionally. Cook until the dal becomes soft and tender. Adjust the cooking time as needed based on your desired level of tenderness.
While the dal is cooking, heat oil or ghee in a separate pan over medium heat. Add the cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn golden brown.
Add the minced garlic, grated ginger, and green chili (if using). Sauté for a minute until the raw aroma disappears.
Add the chopped tomatoes and cook until they become soft and mushy.
Add turmeric powder, red chili powder (if using), and salt. Mix well.
Once the chana dal is cooked, add the prepared onion-tomato mixture to the dal. Stir everything together and let it simmer for another 5-10 minutes to blend the flavors.
If the consistency is too thick, add some hot water to achieve the desired consistency. Adjust the salt if needed.
Garnish with fresh coriander leaves and remove from heat.
Serve the chana dal hot with rice or roti (Indian flatbread).
Note: Cooking time may vary depending on the age and quality of the chana dal. It's important to cook the dal until it becomes soft and tender. Adjust the cooking time accordingly to achieve the desired texture.
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