Sabut Masur Dal – Wholesome Brown Lentils (Instant Pot)
This week has been all about fall weather. And just like that in craving comfort food, I remembered comforting brown lentils. These lentils are the wholesome version of red lentils. Known as Masur dal on the Indian table. Sabut means whole and pairing these with rice results in a good comforting meal. The signature North Indian Dal Chawal.
What is Dal Chawal and why is it so comforting?
Truth be told, what unites all of India is the love of lentils, and they can be savored with a choice of flatbread or rice. Since, flatbreads tend to be the preferred carbohydrate of choice in North India, hot steaming Basmati Rice is that indulgence reserved for cozy and comforting meals. And it is those meals that we crave when we long for that extra dose of comfort.
My Sabut Maasur Dal Story
This particular lentil or even lentil variation is not something I have grown up with. In a Bengali household, the lentils of choice usually are red lentils or yellow moong dal.
However, for some reason when I was expecting my son, this was something I enjoyed. In fact, with severe nausea there was not a lot that I could keep down. Simple, wholesome and comforting bowls of these brown lentils seemed to by pass the nausea.
Today’s Recipe and How to Enjoy it
My recipe today is a little more complex. With garlic and dried fenugreek leaves adding a good dose of flavor. If you do not have fenugreek leaves on hand, work with something like dried mint or anything else that suits your fancy. Enjoy this with perfectly steamed Basmati Rice, and a little yogurt. To get more fancy and boost the flavor, you can try this with cumin scented rice.
Bottom line, if you have brown lentils on hand, this recipe should be a part of your fall repertoire right away. If you don’t have any on hand, you might want to get some, maybe not tonight but just add this to your weekend shopping or whenever shopping list.
Ingredients
- 1/4 cup black lentils
- 1/4 cup brown lentils (note you can use just one kind of lentils if you wish)
- 1 clove of garlic, minced
- 1 teaspoon minced ginger
- 1 and ½ teaspoons freshly ground coriander
- 1 teaspoon red pepper flakes
- ½ teaspoon salt or to taste
- 1 tablespoon coconut oil
- 1 teaspoon whole cumin seeds
- 1 tablespoon dried fenugreek leaves
- 1 or 2 tablespoons fresh lime juice
Instructions
- Rinse and wash the lentils. Place the lentils in the instant pot. Add in the garlic, ginger, freshly ground coriander, red pepper flakes and salt. Add in 1 and ½ cups of water. Set the instant pot on high pressure for 10 minutes and allow a natural release.
- Remove the lid and check the lentils for consistency. The lentils should be thick and creamy. You should be able to mash the lentils with the back of a wooden spoon.
- Heat the coconut oil in a small pan. When the oil is very hot, add in the whole cumin seeds and allow the seeds to sizzle. Pour this over the lentils.
- Stir in the dried fenugreek leaves and the fresh lime juice and enjoy!