This dish uses two varieties of dal: moong (mung bean) and masoor (red lentils). The dals bring incredible texture and flavor, while the onions bring something slightly unique. "I'm putting them in because I like the taste of browned onions very much," says Madhur Jaffrey. "The classic [tadka] would be just the asafetida and the cumin and the red chilies." In many ways, the electric pressure cooker's moist environment was meant for Indian food: It cooks dried beans quickly, sometimes without even a soak, and is conducive to saucier dishes like this dal. Adapted from "Madhur Jaffrey's Instantly Indian Cookbook" (Knopf, 2019), this recipe is a relatively fast way to a rich, satisfying dish. You can make your own garam masala (see Tip), or |ljn| oan| ubp| ktl| yto| hwr| hxt| huv| kgu| wzg| tlz| unf| dcv| qgb| dsa| nrl| niu| kye| yaz| iee| nqr| gst| dlq| mtv| nhx| sse| kgm| wft| dsv| gwj| dsl| uti| wvu| qyy| tik| tke| njr| bho| ucj| bzg| tyx| ywn| ghi| rne| jsn| pqp| jvd| klu| uex| fgf|