Perfect recipe for college students, this is a quick, wholesome, and flavorful dal that can be eaten with roti, bread, or rice. Minimal ingredients, maximum taste!
Ingredients-
- 1 cup black whole urad dal (washed 2–3 times), it looks like this :)
-2 tbsp ghee
- 1 tsp cumin seeds (jeera)
- 2 green chillies, finely chopped (optional)
- 5–6 garlic cloves, grated or finely chopped
- 1 cup tomato-based pasta sauce (any variety: tomato-basil, tomato-garlic-basil)
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala (optional)
- 1 tsp salt (adjust to taste)
- 1 tbsp butter or cream (optional)
- Fresh coriander leaves for garnish (optional)
Process -
Step 1: Prepare the Tadka
In a pressure cooker or electric cooker, heat ghee on medium flame. Add cumin seeds, green chillies, and garlic. Sauté for 1–2 minutes until aromatic.
Step 2: Add Sauce & Spices
Add the tomato pasta sauce, turmeric powder, red chilli powder, and garam masala. Stir and cook for 5 minutes on medium-slow flame.
Step 3: Cook the Daal
Add the washed urad dal, 2 cups of water, and salt. Cover with the lid and cook until 4 whistles. Open after steam escapes and check consistency and taste.
Step 4: Simmer & Finish
Let it simmer for 10 minutes on medium flame with open lid or cover partly. If daal isn’t soft enough, cook 1 more whistle. Optionally, add butter or cream for richness. Garnish with coriander leaves. Serve warm with roti, bread, or rice. 👏
Tips:
- For extra heat, add red chilli powder after cooking.
- Can be made richer by adding cream or butter.
- Perfect for meal prep: store in the fridge for 2–3 days.
Quick Tip for Electric Pressure Cooker 🥘
If you’re using an electric pressure cooker like Instant Pot, Ninja Foodi, or InstantPot, you can do the entire recipe without switching to the stove:
Step 1: Tadka
- Turn your cooker to “Sauté” mode.
- Add 2 tbsp ghee and 1 tsp cumin seeds.
- Add finely chopped 2 green chillies (optional) and finely chopped 5–6 garlic cloves.
- Pour in 1 cup tomato-based pasta sauce, ¼ tsp turmeric, ½ tsp red chili powder, and ½ tsp garam masala. Stir for 5 minutes until fragrant.
Step 2: Cook Daal
- Add 1 cup washed urad dal, 2 cups water, and 1 tsp salt.
- Close the lid, set to Pressure Cook / Manual, high pressure, for 10–12 minutes (depending on your cooker).
- Let natural pressure release for 5 minutes, then quick release any remaining pressure.
Step 3: Final Touch
- Open lid, check and adjust consistency by adding water if too thick.
- Simmer on “Sauté” mode for 5–10 minutes if you want it thicker.
- Optionally, add 1 tbsp butter or cream for richness and garnish with coriander.
This method saves time and works perfectly for students or anyone without a gas stove!
Recommended Tools for This Recipe 💖
- Pressure Cooker Or Electric Cooker: Quick and efficient for cooking dal.
- Spatula / Spoon: For stirring and serving
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