Rajasthani Panchmel Dal

Step 1

Cook the dal with the bay leaves, if using, until really soft. In an Instant Pot pressure cook on high pressure for 10 minutes and do a manual release after 10 minutes or let the pressure release naturally. In an Indian-style pressure cooker, cook for four whistles of the pressure regulator. Make sure you cover the lentils with 2-3 inches of water at least before pressure cooking.

Step 2

Heat the oil in a saucepan or dutch oven. Add the mustard and once it sputters, add the red chili peppers.

Step 3

Next add the onions and saute them for about five minutes over medium-high heat or until they brown. Add some salt to help them along.

Step 4

Add the ginger-garlic paste, stir fry for a few seconds, then add tomatoes and mix them in.

Step 5

Add the turmeric, cumin, coriander, cardamom powders and the Kashmiri red chili powder or the paprika, if using. Saute for a minute to mix. Put a lid on the pot and let the tomatoes cook down until pulpy and soft.

Step 6

Add the cooked lentils to the pot with any cooking water and stir to mix well.

Step 7

Add water if necessary to thin the dal out to your liking. Bring it to a boil, lower the flame and let it simmer around 10 minutes so all the flavors merge. Sprinkle on the garam masala--start with less and add more per your taste.

Step 8

Add salt as needed and garnish with cilantro. Serve hot.