Quick Toor Masoor Dal Recipe | Pressure Cooker Mix Dal
Learn how to make a quick and delicious Toor and Masoor Dal mix in a pressure cooker. A perfect, easy "Bachelor Special" recipe for a comforting home-cooked meal in minutes.
Ingredients
Dals (Lentils):
- 1/2 cup Toor Dal Split Pigeon Peas
- 1/3 cup Masoor Dal Split Red Lentils
Tempering (Tadka):
- 1-2 tbsp Oil
- 1 tsp Mustard Seeds Mohari
- 1 tsp Cumin Seeds Jeera
- 1 sprig Curry Leaves
- A pinch of Hing Asafoetida
Vegetables & Aromatics:
- 1 medium Onion chopped or sliced
- 1 medium Tomato chopped
- 2.5 tbsp Ginger-Garlic-Coriander Paste or crushed
- Optional: 1 tsp Dry Coconut grated
Spices:
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1 tsp Dhana-Jeera Powder Coriander-Cumin Powder
- 1.5 tbsp Kolhapuri Masala or Red Chilli Powder/Kanda Lasun Masala
- Salt to taste
Other:
- Hot water as required
- Fresh Coriander leaves for garnish
Instructions
- Prepare the Dal: Wash the Toor Dal and Masoor Dal thoroughly. Soak them for about 10 minutes while you prep the veggies (soaking is optional but helps cook faster).
- Heat the Cooker: Place your pressure cooker on the stove and heat the oil.
- Temper the Spices: Once the oil is hot, add mustard seeds, cumin seeds, curry leaves, and a pinch of hing. Let them splutter.
- Sauté Aromatics: Add the chopped onion and sauté until golden brown. You can add a bay leaf here for extra aroma.
- Add Paste: Add the crushed ginger-garlic-coriander (and dry coconut if using). Sauté for 2 minutes until the raw smell disappears.
- Cook Tomatoes: Add the chopped tomato and cook for another minute until soft.
- Add Spices: Lower the flame. Add turmeric, garam masala, coriander-cumin powder, and your choice of red chilli powder (or Kolhapuri masala). Sauté well for a minute.
- Add Dal: Add the washed dal to the cooker and mix well with the masala base.
- Season & Water: Add salt to taste. Pour in about 1 glass of hot water (enough to cover the dal).(Note: Using hot water helps maintain the cooking temperature and flavour.)
- Pressure Cook: Close the lid. Cook on low to medium flame for 4 whistles (or 3 whistles if the dal was soaked well).
- Simmer: Once the pressure releases naturally, open the lid. Add more hot water to adjust the consistency to your liking. Simmer for 5-7 minutes.
- Serve: Garnish with fresh coriander and serve hot!