Red Lentils Curry (Masoor Dal)

Method

1. Heat the cooker on sauté. Add the oil and cumin seeds, and cook for 30 seconds.

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2. Once the cumin darkens slightly, add the green chilli, onion, ginger and garlic. Stir frequently for 3 minutes, until the onion is golden.

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3. Mix in the tomato and spices and continue sautéing for 2 minutes.

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4. Tip in the rinsed lentils and water, stirring to combine.

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5. For pot-in-pot rice, set in the trivet, combine all the basmati-rice ingredients in a bowl and place it on top. Fit the lid with the valve at sealing.

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6. Cancel sauté, seal the lid and cook on high pressure for 5 mins.

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7. When cooking finishes, leave the cooker alone for 5 minutes, then vent the remainder manually; this is a 5-minute natural release.

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8. Open the cooker, stir lime juice through the dal and finish with cilantro. Serve with rice, roti or naan.

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1. Prepare the ingredients as for the electric method. Bring the stovetop cooker to 1 whistle, roughly 5 minutes, then wait for it to depressurise by itself.

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1. Prepare the aromatics in a large pot over medium heat. After adding the lentils and water, bring them to the boil, cover, lower the heat and simmer for 15 to 20 minutes, until tender.

   Finish cooking