Pressure cooker dal with whole spice temper. Batch-cooking recipe designed for repeatability — weigh your spices.
Rinse 1000g red split lentils in 2–3 changes of water until the water runs mostly clear. Drain and set aside. Dissolve 8g Mutti vegetable paste into 500g stock + ~1600g water (2100g total liquid).
Heat coconut oil in the pressure cooker on medium-high until shimmering. Add all whole spices at once. Stir continuously until mustard seeds begin to pop and cumin darkens one shade — about 45 seconds. Don’t let them burn.
Add onion. Cook 6 minutes, stirring every 90 seconds, until translucent with some browning.
Stir continuously for 90 seconds until fragrant. Garlic should not brown.
Add ground spices. Stir constantly for 60 seconds — colour deepens, strong aroma, no smoking. Add tomato paste and stir another 60 seconds until it darkens from bright red to brick red.
Add a splash of stock (~100g) and scrape any fond off the bottom — prevents pressure cooker burn warnings. Add rinsed lentils. Fold into the spice base until evenly coated. Toast for 90 seconds.
Add diced tomatoes first, deglaze any remaining fond. Add the remaining liquid. Season with salt. Stir well. Seal the pressure cooker. Cook on high for 12 minutes. Quick release.
Remove bay leaves and cardamom pods. Stir in coconut milk and remaining garam masala. Add lemon zest and juice. Simmer uncovered on low for 5 minutes, stirring occasionally. Taste and adjust — salt, lemon, chili.
Remove from heat. Dal thickens significantly on standing. Rest 5 minutes before serving or portioning. Serve with harissa on the side for individual heat adjustment.
Swap garam masala for Sri Lankan curry powder (same quantity — 10g total, split 5g/5g). More aromatic and complex, slightly different heat profile.
Use premium curry powder Preston in place of garam masala. More robust, Australian-style spice character.
| Ingredient | ×1 | ×4 |
|---|---|---|
| Red split lentils | 1000g | 4000g |
| Brown onions | 350g | 1400g |
| Coconut oil | 28g | 112g |
| Garam masala | 10g | 40g |
| Ground coriander | 8g | 32g |
| Diced tomatoes | 800g | 3200g |
| Tomato paste | 16g | 64g |
| Coconut milk | 400g | 1600g |
| Stock | 500g | 2000g |
| Lemons (zest + juice) | 54g | 216g |
Makes this truly repeatable. A small kitchen scale takes the guesswork out, especially across consecutive batches.
Easier than fresh — no peeling, just grate straight from the freezer. Flavour is excellent.
2100g total liquid per 1000g dry lentils is the target. The tinned tomatoes contribute liquid — if you want thicker dal, reduce water by 200–400g. Actual yield is approximately 4.5–5kg per batch.
Full-fat coconut milk gives a silkier, lighter finish. Cream is richer. Either works — add at the end, not during pressure cooking.
5g at stage 3 (depth) + 5g at stage 6 (aroma). Pressure cooking mutes volatile aromatics, so adding half at the end preserves the fragrance.
The ~100g stock splash at stage 4 prevents the spice fond from triggering burn warnings on electric pressure cookers.
2–3 water changes removes surface starch and dust. Produces a cleaner-tasting dal.
Lemon juice and coconut milk can separate slightly on thawing. A vigorous stir or brief blitz with a stick blender when reheating resolves this.
Serve as a condiment at the table rather than cooking it in. Lets each portion be adjusted to heat preference.
Rinse lentils in 2–3 changes of water until water runs mostly clear. Drain and set aside.
Dissolve vegetable paste into stock + water (2100g total liquid).
Heat oil on medium-high until shimmering. Add all spices at once. Stir until mustard seeds pop and cumin darkens.
Add onion. Cook 6 min, stir every 90s, until translucent with browning.
At 6:00 add: 15g garlic (rough-chopped) + 15g frozen ginger (grated). Stir 90s until fragrant.
Add ground spices. Stir 60s. Add tomato paste. Stir 60s until darkened.
Splash of stock, scrape fond off bottom. Add lentils. Fold into spice base. Toast 90s.
Add tomatoes, deglaze. Add remaining liquid + salt. Stir. Seal lid. High pressure 12 min. Quick release.
Remove bay leaves + cardamom. Stir in coconut milk + garam masala. Add lemon. Simmer uncovered 5 min. Taste and adjust.
Remove from heat. Dal thickens on standing. Rest 5 min before serving or portioning. Serve with harissa on the side.