A healthy and tasty south indian version of dal recipe prepared with cabbage and toor dal / split pigeon peas. This delicious dal can be prepared in less than 25 mins.
MAIN INGREDIENTS
Dal / Lentil – 3/4 cup (100gram) Toor dal / split pigeon peas (rinsed and soaked for 20 mins)
Cabbage – 2 cups (250gram) Cabbage, rinsed and chopped roughly
Tomatoes – 2 medium size chopped Tomatoes
Onion – 1 medium size chopped Onion
Spices – Turmeric powder, chili powder and salt for seasoning
Tamarind pulp – size of 1/2 lemon, soaked in 1/4 cup of water for 10 mins OR 1 tablespoon Tamarind paste
HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS
STEP 1 : Preparation
- In a bowl take 3/4 cup of toor dal / split pigeon peas, wash and soak for 20 mins. This will reduce the pressure cooking time of the dal in instant pot.
- Take 1/2 lemon size of tamarind pulp and soak in 1/4 cup of water for 10 mins. After that crush the pulp for few seconds with hand and extract the tamarind water using stainer. Keep aside for later use.
STEP 2 : Cooking Dal
- In Instant pot add soaked toor dal, cabbage, tomatoes, onion, turmeric, chili powder, water and mix well.
- Close the instant pot with lid, set pressure valve to sealing and pressure cook at high for 5 mins. Followed by quick pressure release.
STEP 3 :
Once all of the steam has escaped and the pin drops down, open the the lid carefully, add salt and smash the dal with potato masher.
STEP 4 : Final Preparation
- Set the instant pot to saute mode high and add tamarind water (don’t forget to strain the pulp) you can also replace it with 1 tbsp tamarind paste.
- Add few chopped cilantro.
- Mix well and boil for 4 mins. If the dal became thick add 1/4 cup water to adjust the consistency and check for seasoning.
STEP 5 : Tempering
- Meanwhile lets prepare tempering – In a small pan pour 2 tbsp of oil at medium heat, once heated add mustard seeds allow to splutter. Then add cumin, urad dal, chana dal, roast until golden for 30 seconds.
- Add crushed garlic saute until golden.
- Finally add a pinch of asafoetida / hing, dry red chili and curry leaves and sauté for few seconds.
STEP 6 : Serving
Pour the prepared tempering over the dal mixture. Mix well and serve it hot with steamed rice.
TIPS AND TRICKS:
Tamarind – Take 1/2 lemon size of tamarind pulp and soak in 1/4 cup of water for 10 mins. After that crush the pulp for few seconds with hand and extract the tamarind water using stainer. Keep aside for later use.
Dal consistency – Don’t worry if the dal does not look well mixed when you open the pot. Stir and mash well and it will be delicious. I understand that some people like more cooked dal (mushy), you can also increase the pressure cooking time to 7-8 minutes.
Soaking – Soaking the dal for 20 mins will reduce the pressure cooking time of the dal in instant pot.
Storing – Refrigerate leftover in an airtight container for up to 3 days. Before serving warm it up in microwave for 1 min or cook at medium heat for 2 mins on stove top. If required add little water to adjust the consistency of dal and add salt as required.
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Description
A healthy and tasty south indian version of dal recipe prepared with cabbage and toor dal / split pigeon peas. This delicious dal can be prepared in less than 25 mins.
Ingredients
Tempering
Instructions
- In a bowl take 3/4 cup of toor dal / split pigeon peas, wash and soak for 20 mins. This will reduce the pressure cooking time of the dal in instant pot.
- Take 1/2 lemon size of tamarind pulp and soak in 1/4 cup of water for 10 mins. After that crush the pulp for few seconds with hand and extract the tamarind water using stainer. Keep aside for later use.
- In Instant pot add soaked toor dal, cabbage, tomatoes, onion, turmeric, chili powder, water and mix well.
- Close the instant pot with lid, set pressure valve to sealing and pressure cook at high for 5 mins. Followed by quick pressure release.
- Once all of the steam has escaped and the pin drops down, open the the lid carefully, add salt and smash the dal with potato masher.
- Set the instant pot to saute mode high and add tamarind water (don’t forget to strain the pulp) you can also replace it with 1 tbsp tamarind paste.
- Add few chopped cilantro/coriander leaves.
- Mix well and boil for 4 mins. If the dal became thick add 1/4 cup water to adjust the consistency and check for seasoning.
- Meanwhile lets prepare tempering – In a small pan pour 2 tbsp of oil at medium heat, once heated add mustard seeds allow to splutter. Then add cumin, urad dal, chana dal roast until golden for 30 seconds.
- Add crushed garlic saute until golden.
- Finally add a pinch of asafoetida / hing, dry red chili and curry leaves and sauté for few seconds.
- Pour the prepared tempering over the dal mixture. Mix well and serve it hot with steamed rice.
Preparation
Cooking Dal
Final Preparation
Tempering
Serving
Notes & Tips
- Tamarind – Take 1/2 lemon size of tamarind pulp and soak in 1/4 cup of water for 10 mins. After that crush the pulp for few seconds with hand and extract the tamarind water using stainer.
- Dal consistency – Don’t worry if the dal does not look well mixed when you open the pot. Stir and mash well and it will be delicious. I understand that some people like more cooked dal (mushy), you can also increase the pressure cooking time to 7-8 minutes.
- Soaking – Soaking the dal for 20 mins will reduce the pressure cooking time of the dal in instant pot.
- Storing – Refrigerate leftover in an airtight container for up to 3 days. Before serving warm it up in microwave for 1 min or cook at medium heat for 2 mins on stove top. If required add little water to adjust the consistency of dal and add salt as required.