I’ve loved lentils for as long as I can remember. I am also a huge fan of them as a first food for babies, as they’re soft and full of iron. Red lentils were always my go-to as they cook very quickly and are so versatile, but lately I’ve discovered urad dal. It’s a split black lentil and provides almost a creamy texture to soups.
My toddler helped me make this dal, and by help I mean he spilled the lentils everywhere and butchered the tomato with a kid’s knife. I have to say though, it was pretty damn good!
- Half a tbsp olive oil
- Half a tbsp butter (or omit this and use 1 full tbsp olive oil, but I like the creaminess that butter provides)
- 1 onion, diced
- 2 large cloves garlic, minced
- 1.5 tsp cumin
- 1 tsp garam masala (or curry powder)
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1 cup urad dal (or any kind of lentils)
- 1 medium yam, peeled and chopped into small cubes
- 1 large tomato, chopped (ideally not by my toddler)
- 3 cups stock or broth (I used chicken but vegetable would work as well, or just water)
- salt and pepper as desired
- a squeeze of lemon juice
- Set IP to ‘Sauté’. Fry chopped onion and garlic in oil and butter for 2 mins. until translucent.
- Add spices and mix well.
- Add lentils, yam and tomato and mix until coated with spices and oil.
- Add stock, mix, and set IP to ‘Manual’ and set timer for ’20 minutes’. Make sure IP nozzle is in ‘sealed’ position.
- Allow natural pressure to release (the longer you allow this to happen, the creamier it will be).
- Add salt, pepper and lemon juice to taste.
- Serve with naan, rice or on their own.