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One-Pot Steam-Baked Masoor Dal

Name: One-Pot Steam-Baked Masoor Dal
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Ingredients: 2 tsp of coriander seeds; 1 tsp of cumin seeds; 1 tsp of whole mustard seeds; 1 Tbsp of coconut oil; 1 Tbsp of curry powder; 0.5 tsp of ground turmeric; 0.5 tsp of chili powder; 0.5 cup of diced white onion; 1 Tbsp of grated fresh ginger; 2 cloves of garlic, minced; 1.5 Tbsp of tomato paste; 4 cups of water, plus more as needed; 1.5 cups of split red lentils, rinsed; 2 tsp of Diamond Crystal kosher salt; 0 of Whole milk yogurt, for serving; 0 of Chopped fresh cilantro, for serving; 0 of Naan, for serving; 0 of Pickled cucumber, for serving

Carlene Thomas RDN

November 15, 2021

This one-pot version of Indian masoor dal is a thick stew of red lentils and warm spices that cooks with sous vide mode and steam in the Anova Precision Oven. The dish is finished using top heat to create caramelized, cohesive flavor.

Serves

Prep Time

00:10

Cook Time

01:40

2.5 (2)

146

Ingredients

2 tsp

coriander seeds

1 tsp

cumin seeds

1 tsp

whole mustard seeds

1 Tbsp

coconut oil

1 Tbsp

curry powder

½ tsp

ground turmeric

½ tsp

chili powder

½ cup

diced white onion

1 Tbsp

grated fresh ginger

2 cloves

garlic, minced

1.5 Tbsp

tomato paste

4 cups

water, plus more as needed

1.5 cups

split red lentils, rinsed

2 tsp

Diamond Crystal kosher salt

Whole milk yogurt, for serving

Chopped fresh cilantro, for serving

Naan, for serving

Pickled cucumber, for serving

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 192°F

Heat: Rear

2. Grind and Toast Spices

Grind the coriander seeds, cumin seeds, and mustard seeds in a mortar and pestle or spice grinder until they form a fine powder. Heat the coconut oil in a Dutch oven over medium heat. When the oil is hot, add the ground spice mixture, along with the curry powder, turmeric, and chili powder. Cook, stirring constantly, until aromatic, about 3 minutes.

3. Sauté Aromatics

Add the onion, ginger, and garlic to the pot. Cook, stirring, until softened, about 3 minutes. Stir in the tomato paste until well combined.

4. Add Water and Lentils

Stir in the water, lentils, and salt. Remove from the heat.

5. Cook

Rack

Transfer to the oven and cook until the lentils are tender, 1 hour and 10 minutes.

Sous Vide Mode: On

Steam: 100%

Temp: 192°F

Heat: Rear

01:10 Timer

6. Let Oven Adjust for Dry Heat

Rack

Leave the dal in the oven as the settings adjust. Continue to cook for 30 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 350.006°F

Heat: Top

00:30 Timer

7. Top and Serve

Remove the dal from the oven and give it a few stirs. Add more water, 1/4 cup at a time, to loosen the mixture if it's too thick for your liking. Top the dal with yogurt and cilantro. Serve with naan and pickled cucumber.