I cooked mix lentil Dal on the first day of the new year with mixture of black urad dal, Masoor dal, Quinoa and Barley. This Mix Dal is prepared in pressure pan. Distinct feature of this dal preparation is, use of four whole Indian spices (khada Masala) for tempering. I skipped using ground masala powder. This versatile Dal recipe serves multiple meals like Dal, Khichdi and Soup.
Ingredients :
- 3/4 Cup - Skin-on split Urad Dal (Black gram Dal)
- 5 Tb.spoon- skinless split Masoor Dal (Orange lentil)
- 5 Tb.spoon- Quinoa
- 5 Tb.spoon- Barley (quick cooking type or pearl barley)
- 1 small size onion - finely chopped (1 cup yield)
- 7-8 big size garlic cloves - slice lengthwise each clove in 4-5 pieces.
- 1 Tb.spoon Kasoori Methi (dried fenugreek leaves)
- 1/2 T.spoon - Turmeric powder
- 2 Roma tomatoes - diced
- 2 inch - piece of ginger, finely grated
- 2 Green chilies - finely chopped
- 1 cup - chopped fresh cilantro
- 1 Tb.spoon oil + 1 Tb.spoon oil
- 4 cloves
- 1/2 T.spoon - shahijeera
- 1 T.spoon - whole black peppers
- 1 Bay leaf - 3 inch long
- Combine Urad dal, masoor Dal, quinoa, quick cooking barley in a big size bowl, fill with water and thoroughly massage mixture between palms, drain all murky water. Repeat until water gets clear, drain keep it aside. (In absence of quick cooking barley use pearl barley but you will need to soak in the water for at least one hour.)
- Heat 1 tbsp oil in pressure pan / pressure cooker, (3 quart or bigger size) don't let oil temperature to reach smoking point. First add bay leaf, followed by 4 cloves and 1 tsp whole black peppers, stir and sizzle for 20-30 seconds. Now add shahijeera, sizzle for 15 seconds. Quickly add chopped onions, saute over medium heat for 7-8 minutes or until they turn soft and transparent. Add sliced garlic, chopped green chilies, 1 tbsp Kasuri methi, 1/2 tsp turmeric powder, saute for 1 minute. (Refer image-A cooking step below)
- Now add rinsed Urad dal-Masoor Dal-Quinoa-Barley, saute for 2-3 minutes over high heat, stirring often. Add salt and 4 cups water, when it starts to boil, (refer image-C) close pressure pan lid, allow to cook over medium high heat for 6-7 minutes. Once steam is built up inside pressure pan, reduce the heat to medium. Allow to blow quick 2-3 whistles. Quickly reduce heat to low and continue cooking for another 6-7 minutes. (Some pressure pans give short 5 second whistles, in such cases you may continue cooking over medium heat for 7-8 minutes, wait until it blows short 5 seconds whistles at least 10-12 times, then reduce flames to medium low and further cook for 6-7 minutes. Shut off the heat and let pressure pan cool.
- Once you open the lid, you will find all water has evaporated and Mixture of legumes is well cooked. (Check images-D below) If you want to enjoy some wholesome Khichdi, take out some portion at this stage, enjoy by adding warm creamy milk and melted ghee.
- My pressure pan was small so I have to take another pot to cook Dal. If you are using 4 quart and bigger size pressure cooker you can do this step in a small pan and pour tomato ginger mixture in pressure cooker. Heat 1 tbsp oil in minimum 4 quart heavy gauge pot. Add grated ginger, saute for 1 minute, quickly add diced Roma tomatoes. Saute over medium heat for about 3-4 minutes.
- Now add cooked Dal mixture, 2 cups water. Mix all well. Check and adjust salt level. You may increase or decrease water quantity as per your desired consistency. Add fresh chopped cilantro, simmer over medium low heat for 12-15 minutes, stirring at intervals. Serve with hot rice, roti or enjoy as soup by drizzling spoonful of melted ghee or extra virgin olive oil.
Few Images captured while preparing Dal in pressure pan.
[Image-A] Sauteing 4 whole spices, onions, garlic in pressure pan.
[Image-B] Mixing rinsed Dals to sauteed Spice and onion base.
[Image-C] Dal starts boiling, time to close pressure pan lid.
[Image-D] Perfectly pressure pan cooked legumes and grains.
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