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 simply use store-bought. Don’t skip the tarka: Thinly sliced onions are cooked in ghee until deep in color and then tossed with paprika and chile powder, adding a bright flavor that cuts through the rich dal. Serve it with Indian flatbreads, like naan, roti or parathas, though Ms. Jaffrey also recommends whole-wheat pita. Featured in: Finding The Deliciousness In New York City.
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Serving Size: 1 recipe (78g) | ||
Recipe Makes: 1 | ||
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Calories: 315 | ||
Calories from Fat: 304 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.7g | 45 % | |
Saturated Fat 21g | 105 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 112mg | 34 % | |
Sodium 182.6mg | 6 % | |
Potassium 86mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.8g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 315
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