How to Make a Simple Dal & Use a Pressure Cooker!
Hi, welcome to my video! This week I’m
sharing a recipe for a simple dal. This is part of the “Recipes for Bachelors”
playlist which is really just a collection of recipes that hopefully
take some guesswork out of making everyday dishes, and this video will also
teach you how to use your pressure cooker which can be a little
intimidating. I was certainly afraid of my pressure cooker for a long time
but now, I can’t live without it. You’re going to need some yellow split peas,
these are channa dal, but if you don’t have that you can certainly use toor
dal. What you have to do before you do
anything else is sift through your dal and pick out any stones. I don’t know why
there are stones in dal – I’ve always found this very puzzling – but there are
always one or two and you’ll know when you see them. Pick those out and throw
them away, you do not want to bite down on that while you’re eating. Next soak
your dal for at least thirty minutes. You could even do this the night before.
You don’t have to do it, but it does help in the cooking process. While the dal is
soaking, chop up some tomato. I have about 3/4 of a tomato here but you know, 1
medium tomato or even a large tomato should be just fine
and it doesn’t have to be attractive, the way you chop this won’t make any
difference in the end. We’re not going to be using any onions or garlic in this
recipe but we are going to be using some asafoetida, and if you’ve never smelt
this before then you are in for a treat. And by not using any onion or garlic
this recipe is also safe for Jains! Next you’re gonna grate some ginger – a
one-inch piece should be enough and for our spices we’re going to be using whole
cumin seeds, red chili powder, and finally some turmeric powder. You’ll
also need salt to taste as well as some water. This dal cooks really nicely with
a ratio of 1 to 3.5. And finally some oil.
Now we get to use our pressure cookers. Confront your pressure cooker
with confidence. Put some oil in it and turn on the heat. Then add some cumin
seeds to the oil and wait for them to crackle. When you hear that sound that’s
how you’ll know that the oil is hot enough. Add the remainder of the cumin
seeds as well as the asafoetida. Next comes the ginger and be sure to
push it around so that it doesn’t burn or get stuck at the bottom of the cooker.
Then you can add the remaining spices and allow them to roast in the oil until
they’re aromatic. Once the spices have cooked a little bit
and they no longer smell raw, add the tomato and as usual be sure to give that
a bit of a stir and turn down the heat if necessary so that they don’t burn.
Next add some salt, and you can always adjust this later on if you need to. Then
add the soaked and strained dal. Give everything a stir so that the
ingredients are properly combined and this is what it should look like. Yours
might look a little different – that’s okay.
Next add the water and remember you are using three and a half times as much
water as you’ve used dal, so if you use 1 cup of dal use 3.5
cups of water. Now you’re going to close the pressure
cooker, so turn up the heat on high, as high as it’ll go, and shut the lid. Don’t
give it a second thought. Now it might take a little while for
this to happen but eventually your cooker is going to start hissing. Don’t
look at this as a sign of aggression it just means that the cooker is going
to whistle and for this recipe you need three whistles. If you’d like to keep
some distance between yourself and your cooker that’s just fine, and once you
hear that third whistle turn down the heat as low as it can go and leave your
dal on simmer for ten minutes. Then turn off the heat and wait for all of the
steam to escape the pressure cooker. Sometimes I’m a little impatient and so
I rush the process but once all the steam has escaped,
open up your pressure cooker and give your dal a stir, and here’s what it
should look like – not too thick, not too thin, nice chunky pieces of tomato. I like
to do a taste test and if I need to adjust the salt then I will but, if all
is well, I pour it out and I dig in. If you want to take this one step further
you can spoon in a little bit of ghee, or clarified butter.
You can even garnish this with some freshly chopped coriander, but that’s it!
I hope you try it and I hope you nail it and as usual thank you so much for
watching, buh bye!