Masoor Ki Dal

To cook masoor ki dal in a pressure cooker, rinse 1 cup of red lentils under running water until the water runs clear. Then, add the rinsed dal and 4 cups of water to the pressure cooker. Close the lid and cook for about 3-4 whistles or until the dal is soft. Once done, release the pressure and your dal is ready for tempering.

If you don't have masoor dal, you can substitute it with other lentils like split yellow lentils (moong dal) or red split peas, though the cooking time may vary. For the tempering, if you don't have cumin seeds, you can use mustard seeds or even skip them for a milder flavor. Additionally, if you're out of fresh tomatoes, canned tomatoes can work as a substitute.

Yes, masoor ki dal is naturally vegan and gluten-free. It is made from red lentils and contains no animal products or gluten, making it a great option for those following a plant-based or gluten-free diet.

Leftover masoor ki dal can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 2-3 months. When reheating, you may need to add a little water to adjust the consistency.

Masoor ki dal pairs beautifully with steamed basmati rice or jeera rice for a comforting meal. You can also serve it with naan or roti for a hearty experience. For a complete meal, consider adding a side of vegetable curry or a fresh salad to balance the flavors.