Ingredients:
- 1 cup Moong Dal
- 1 cup Masoor dal
- 2-3 tomatoes
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp mustard seed
- 1 tsp cumin seeds
- salt and pepper to taste
- 1/2 lemon
- 2 tsp olive oil
- 1-2 bay leaves
To start off, soak the masoor dal and moong dal in water overnight. After the beans have soaked overnight, strain the beans and rinse. Place 2 tsp of olive oil in a pan; once the pan is hot place the mustard seeds and cumin seeds. After hearing the seeds start to pop, it means that they have been infused with olive oil. While the seeds are infused with the oil, dice your tomatoes. Place the beans, tomatoes, spices, and oil with seeds in a pressure cooker adding enough water to the mix. I am using an electric pressure cooker and I typically add enough water to have the water level 1-2 inches higher than the level of the beans. Then leave the beans to cook for ~20 minutes. With an electric pressure cooker, the nice advantage is that you can turn the cooker on and forget about it. After the timer runs its course, I allow the pressure to release on its own slowly. This way the moong dal continues to cook and comes out nice without losing any water. After opening the lid, check to see if the beans are fully cooked and if the consistency is the way you like it. Depending on how things look, I may have to add a little more water and run the pressure cooker for another 2-3 minutes.
While the pressure cooker is doing its thing, this is the perfect time to start cooking the rice. Depending on my mood, I will cook basmati rice, brown rice, or quinoa.
