When the weather starts to get warmer and bulbs start to show their green leaves. I start thinking about Holi. This Simple Whole Masoor Dal is perfect to get ready for Spring! Holi, the Festival of Colors, or the Festival of Spring, is an ancient Hindu festival that is highly celebrated here in Utah. Our Spanish Fork temple has spread caused the holiday to spread out through most of Northern Utah.
For those of you who are unsure of the festival. It’s called the Festival of Colors as everyone throws colored maize powder at each other to celebrate life, good, and the arrival of Spring. I have been celebrating Holi for over 10 years now. This is a dish that my family and I have come to love and want to share with you.
This dish is so simple that it is quite literally its name. Whole Masoor Dal, is simply translated as Whole Brown Lentil. This amazing dish is also very good for you and can fit many diets. It’s dairy-free, egg-free, gluten-free, nut-free, and vegan! You can eat this dish by itself similar to a soup/goulash, or pair it perfectly with rice or quinoa. The more it cools down the thicker it gets, so it’s really about preference and how much water you add.
Simple Whole Masoor Dal
- Press the saute button on the Instant Pot. Once it’s hot, add the cumin seeds and let them sizzle for a few seconds.
- Then add the chopped ginger, onion, green chili and mix. Cook for 4 to 5 minutes until onions are light golden brown in color. Stir often.
- Add in the tomatoes and de-glaze the pot by scraping the bottom with a spatula. There shouldn’t be anything stuck at the bottom.
- Add the spices- coriander powder, turmeric, and garam masala. Also, add the salt and mix. Cook for 1 minute.
- Add the rinsed whole masoor dal to the pot and toss with the masala.
- Then add in the water and stir. Close the pot with the lid.
- Press the manual or pressure cook button and cook on high pressure for 13 to 14 minutes, with the pressure valve in sealing position. Let the pressure release naturally.
- Open the pot and add chopped cilantro and mix. At this point, you can also add a teaspoon of ghee for extra flavor.
- You can also add crushed Kasuri methi or squeeze in some lemon juice.