Most Indians relish their Daals or Lentil curries in a big way! Surprisingly, the way water and language change with every five miles in India..so does tastes and flavours of food, even if ingredients might be same or similar. As You love your 'Daal' in its simplicity or complexity, I propose to give you recipes of all your daals, which you can make in a jiffy, in that pressure cooker of yours!
The healthiest and purest daal is the 'Masoor'.
The easiest recipe for a delicious masoor Ki Daal is to take 1/2 cup/katori of dal, washed, add 2.5 cups of water, salt and 1/4 tsp turmeric powder and pressure cook. Variation is to add chopped tomatoes, if you want a thick tangy daal. The masoor dal can be seasoned with 'rai' in a bit of ghee or 'mustard oil' with red or green chillies, or can be eaten with just a teaspoon of hot spluttering ghee. As you love eating hot steamy rice with plain masoor dal, you can always add washed and scrubbed potatoes in the daal, to boil it together with the daal! Thats called killing two birds with one stone :) Now you can enjoy rice, daal and boiled potatoes or chokha!!!!
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