Steaming Dal: A Quick, Easy, And Healthy Alternative

Step 1: Wash the dal

Firstly, wash the dal in a utensil until the water runs clear.

Step 2: Add water

Next, add fresh water to the dal in a 3:1 ratio, i.e. 3 cups of water for every 1 cup of dal.

Step 3: Place a trivet in the main pot

Place a trivet in the main pot of the Instant Pot.

Step 4: Place the utensil with the dal and water on the trivet

Place the utensil containing the dal and water on the trivet and cover it with a lid.

Step 5: Close the Instant Pot lid

Close the Instant Pot lid and ensure it is sealed.

Step 6: Pressure cook

Pressure cook for 10 minutes on high. If you need a smoother dal, then you can add 1-2 minutes to the pressure cooking time. Or soak the dal for 30 minutes before pressure cooking.

Step 7: Release the pressure

When the cooking cycle is done, let the pressure release naturally. This usually takes about 15 minutes.

Step 8: Whisk the dal

You can quickly whisk the boiled dal while it’s still hot to get a smoother dal base for your recipes.

How to cook dal in a pot without a cooker

Here's how to cook dal in a pot without a cooker:

• Rinse 1 cup of lentils under running water.
• Add them to a heavy-bottomed pot or Dutch oven.
• If you want, you can also soak them for 30 minutes in warm water to cut down the cooking time. Discard the water after soaking.
• Pour 3 cups of water and bring the water to a boil on a high flame.
• Turn down the heat and cook them uncovered until soft, adding more hot water as needed.
• If you see a lot of froth while cooking the dal, you can skim it off.
• We need soft and mushy lentils to make dal fry.
• When you see the lentils are done, turn off the heat and keep covered.
• In a small pan, make the masala following the recipe. Add that to the pot of lentils you cooked.

How to cook dal in an instant pot

Step 1: Wash and Soak the Dal

Firstly, take 1/4 cup of toor dal and 1/4 cup of yellow moong dal and wash and rinse them. Then, strain away any excess water.

Step 2: Add Water to the Dal

Next, add 1.5 cups of fresh water to the dal for pressure cooking.

Step 3: Prepare the Instant Pot

Now, add 2 cups of water to the main pot of the instant pot and place a trivet inside.

Step 4: Place the Dal in the Instant Pot

Place the utensil containing the dal and water on top of the trivet and cover it with a lid.

Step 5: Pressure Cook the Dal

Close the instant pot lid and ensure it is sealed. Then, pressure cook on high for 10 minutes. If you want a smoother dal, add 1-2 minutes to the pressure cooking time or soak the dal for 30 minutes before pressure cooking.

Step 6: Release the Pressure

When the cooking cycle is done, let the pressure release naturally. This usually takes about 15 minutes.

Step 7: Whisk the Dal (Optional)

If you want a smoother dal, quickly whisk the boiled dal while it is still hot.

Step 8: Prepare the Tadka (Optional)

For extra flavour, you can prepare a tadka. Heat oil in a pan and add cumin seeds, curry leaves, asafoetida and garlic. Once the garlic is lightly browned, add chopped onions and cook for 2-3 minutes. Then, add chopped tomatoes and spices and cook for another 2 minutes.

Step 9: Combine the Dal and Tadka (Optional)

Add the tadka to the cooked dal and stir well.

How to make the dal fry masala

Ingredients:

• 1 cup of mung dal (split yellow lentils)
• 1 cup of masoor dal (split red lentils)
• 1/4 teaspoon of asafetida
• 1 teaspoon of turmeric powder
• 1 teaspoon of chilli powder
• 2 tablespoons of neutral cooking oil (vegetable, canola, or sunflower)
• 1 large onion, finely chopped
• 1 medium tomato, finely chopped
• 1 tablespoon of garlic paste
• 1/2 tablespoon of ginger paste
• 2 teaspoons of coriander powder
• 1 teaspoon of cumin powder
• 1 teaspoon of sambar masala
• 1 teaspoon of paanch phoran
• 2 green chillies, finely chopped (optional)
• 1/4 cup of chopped cilantro, for garnish

Instructions:

• Mix the two washed dals together in a pressure cooker and add enough water to cover them. Add the asafetida, 1/2 teaspoon each of turmeric and chilli powder, and salt to taste.
• Cover and cook on a medium flame. Allow one whistle/pressure release, reduce the flame to a simmer, and cook until you hear two more whistles/pressure releases. Turn off the heat and keep the pressure cooker closed.
• Heat the cooking oil in a deep, heavy-bottomed pan over medium heat. Add the onions and fry until translucent.
• Add the tomatoes, ginger, and garlic. Fry until the tomatoes are soft and pulpy.
• Add all the powdered spices: coriander, cumin, sambar masala, and the remaining 1/2 teaspoons of turmeric and chilli powder. Mix well and fry for 5 to 7 minutes.
• Release the steam and open the pressure cooker. Add the boiled dals to the spice and tomato mixture and blend well. Season with salt if necessary.
• Cook for 10 minutes over medium heat, stirring occasionally.
• In another small pan, heat the ghee over medium heat until quite hot. Add the paanch phoran, curry leaves, and green chillies and fry for 2 to 3 minutes, stirring often, until the mixture stops spluttering.
• Turn off the heat and add the ghee mixture to the dal. Stir well.
• Garnish with chopped coriander leaves and serve hot with chapatis or plain boiled rice.

How to cook dal in a pot with a cooker

Ingredients

• 1 cup toor dal (split pigeon peas) (or ¾ cup toor dal + ¼ cup moong dal or red lentils)
• 2½ cups water (3 cups for Instant pot, more for regular pot)
• 2 tablespoons ghee (or oil or butter)
• ½ to ¾ teaspoon cumin seeds
• ½ teaspoon mustard seeds (optional)
• ⅛ teaspoon hing (asafoetida)
• 1 dried red chilli broken (optional)
• 1 to 2 green chillies (slit or chopped) (optional)
• 1 medium onion (¼ cup chopped finely)
• 1 teaspoon ginger garlic paste (or ½ inch ginger and 2 garlic cloves finely chopped)
• 1 large tomato (½ cup chopped or pureed)
• ¼ teaspoon turmeric
• ¼ to ½ teaspoon red chilli powder (adjust to taste)
• ¼ to ½ teaspoon garam masala (adjust to taste)
• ¾ to 1 teaspoon salt (adjust to taste)
• ½ cup water (to use for consistency)
• ½ teaspoon kasuri methi crushed (dried fenugreek leaves)
• 2 tablespoons coriander leaves finely chopped
• 1 to 2 tablespoons lemon juice or as needed (optional)

Method

• Add 1 cup dal to a pot or cooker. Rinse it well a few times until the water runs clear. (optional – to cut down the cook time, soak them for 30 minutes and drain the water.)
• To cook in a pressure cooker: pour 2½ cups water. Pressure cook on medium heat for 2 to 3 whistles. When the pressure releases, open the lid and mash the dal slightly.
• To cook in a pot: add dal to a heavy bottom pot and pour 3 cups water and bring it to a boil. Simmer uncovered until soft and mushy, adding more hot water as needed. To cut down the cooking time, soak it in warm water for 30 mins and cook.
• Heat a pan with ghee, oil or butter. Add mustard seeds, cumin seeds and dried red chilli. When the spices begin to splutter, add hing.
• Next, add onions and green chillies. Saute until the onions turn golden.
• Add ginger garlic and saute until the raw smell of ginger garlic goes off. This takes about a minute.
• Then add tomatoes and salt. Saute on a medium flame until tomatoes turn soft.
• Add red chilli powder, garam masala and turmeric. Saute for 2 mins until the masala begins to smell good and leaves the pan.
• Add the mashed dal and mix well. Pour more water as needed to bring it to a desired consistency. (watch video)
• Cook until the dal begins to bubble well. When dal fry reaches the desired consistency, crush kasuri methi in your palms and add it.
• Taste test and add more salt if needed. Garnish with coriander leaves.
• Serve dal fry with rice, roti, butter naan or paratha. When the temperature comes down slightly squeeze in some lemon juice.

Tips

• For a gluten-free option, skip asafoetida in the recipe or use a gluten-free asafoetida.
• For a vegan dal fry, substitute ghee with any vegetable oil of your choice.
• Dal fry can be made with any lentils of your choice like moong dal, chana dal or masoor dal. You can use toor dal alone. Use a mix of toor and moong dal for the best texture, aroma and flavour.
• Soaking lentils cuts down the cooking time. Aged or old lentils take longer to cook and need more water. So use lentils that are fresher in stock.
• Avoid using too much of ground spices like garam masala, red chilli powder or turmeric as this alters the original flavour of lentils. If you prefer spicy dal fry, use hot green chillies instead.
• To make it a complete balanced dish, you can also add veggies like carrots, bell peppers and spinach. You can add them along with the tomatoes or after the tomatoes are softened. Ensure the bell peppers and spinach isn’t overcooked.

How to cook dal in a bamboo steamer

Cooking dal in a bamboo steamer is a great way to prepare a healthy and delicious meal. Here is a step-by-step guide on how to cook dal in a bamboo steamer:

Step 1: Prepare Your Bamboo Steamer

Before using a new bamboo steamer, it is recommended to soak the bottom rim, which will be in direct contact with the heat source, in lukewarm water for about 30 minutes. This helps prevent scorching. After the initial use, ensure that the bottom is completely dry before storing it away.

Step 2: Choose Your Cookware

Select a pot or wok that is large enough to accommodate your bamboo steamer. A wok is ideal as its thin structure makes it easier to boil water and regulate the water temperature. Additionally, its wide rim can accommodate different sizes of bamboo steamers. If you don't have a wok, a large pot or pan with a lid can also work.

Step 3: Prepare the Water

Fill the pot or wok with water, ensuring that the water level is about one to two inches deep. The water level should be below the bottom tier of the steamer when it is placed on top. Bring the water to a boil over medium-high heat.

Step 4: Prepare the Dal

While the water is boiling, place the desired amount of dal in the bamboo steamer. Make sure there is enough space between the dal and the steamer walls for steam to circulate. You can also add other ingredients like vegetables or spices to the dal for extra flavor.

Step 5: Stack the Tiers

If your bamboo steamer has multiple tiers, stack them on top of each other, ensuring that the lid fits securely on the top tier. This is a great way to cook different ingredients simultaneously, such as rice or vegetables, keeping in mind their individual cooking times.

Step 6: Place the Steamer on the Cookware

Carefully place the bamboo steamer on top of the pot or wok, making sure the water does not touch the bottom of the steamer. The steam will cook the dal without direct contact with the water.

Step 7: Cover and Steam

Place the lid on top of the bamboo steamer, ensuring a snug fit. The lid helps trap the steam within the tiers, creating an even and gentle cooking environment. Allow the dal to steam for the recommended cooking time, periodically checking to avoid overcooking.

Step 8: Serve and Enjoy

Once the dal is cooked to your liking, carefully remove the bamboo steamer from the heat source using oven mitts or kitchen tongs. Be cautious of the hot steam when removing the lid. Transfer the steamed dal to a serving dish and enjoy!

Tips for Using a Bamboo Steamer:

• If you are cooking multiple items, place the food that takes the longest to cook in the bottom tier closest to the heat source.
• When steaming vegetables with stems, point the firmest end towards the middle of the steamer for even cooking.
• For extra flavor, use broth or stock instead of water, and layer fresh herbs between the layers of food.
• Space out the contents of each basket to ensure even cooking. If it is overcrowded, spread the food over multiple layers.
• Avoid the temptation to lift the lid frequently, as steam and convection will cook your food without outside assistance.

Frequently asked questions