The next recipe that I am going to post under theme “protein-rich recipes.” is the Mizo Dal. It’s is a simple dal recipe from the state of Mizoram. After four no onion no garlic recipes, here comes a dal recipe with both onion and garlic. :-) But of course vegan and gluten-free. Like trevti dal, we use three different types of dal to prepare this recipe, and it is the moong dal, toor dal, and masoor dal. Check out the super simple mizo dal that I made in instant pot with step by step pictures.
Mizoram & Mizo Cuisine:
We all know that Mizoram is one of the eight sister states in Northeast India. The vast majority of Mizoram’s population consists of several ethnic tribes, and it is popularly known as “Land of the Hill People.” Mizo cuisine is unique and distinct with the blend of fresh herbs, and it is less spicy when compared to other Indian cuisines. In general, I felt the northeastern cuisine itself is comparatively less spicy than the different cuisines. Along with vegetables, meat and eggs play a significant role in mizo cuisine. Even this dal tadka has egg tempering, which I ignored(obviously). I realized one of the fellow bloggers, Manjula has tried the eggless version of the same. I changed the dal proportions and used regular oil instead of mustard oil.
Mizo Dal | Mixed Lentil Stew:
No separate tempering is involved in this recipe. This is my dal first recipe without mustard seeds and cumin. All we need to do is sauté some onion, garlic, tomato, and green chili. Then add the dal and pressure cook along with salt. That’s it. It is as simple as that. So without any further ado, here is the recipe.
Instant Pot Mizo Dal:
Ingredients:
Moong Dal – ⅓ cup Masoor Dal – ⅓ cup Toor Dal – ⅓ cup Turmeric – ½ tsp Salt – 1 tsp Onion – 1 cup Tomatoes – 2 Garlic Cloves – 2 Green Chili – 3 Water – 3 cups
Prep – Work:
Wash the dals and drain the water. Chop the onion, garlic, tomatoes, and green chili.
Steps:
Instant Pot Method:
Set the IP in sauté mode and add oil. Once the oil is hot, add the chopped garlic and green chili and sauté for a minute.
Then add the onions and cook until they turn translucent. Now add the tomatoes, salt, and turmeric powder and mix. Add the washed dal mix and 3 cups of water and mix well.
Set the IP in manual mode and pressure cook for 10 minutes and let the pressure release naturally.
Carefully open the lid and when the pressure is all released and mash the dal. If you need thick consistency, then set the IP in sauté mode and let it simmer for five more minutes, if not set it warm mode.
That’s it. Serve the dal with rice.
Pressure Cooker Method:
Pressure cook the washed dal by adding 3 cups of water for up to three whistles. Heat a pan or kadai and add oil. Then add the onions and cook until they turn translucent. Now add the tomatoes, salt, and turmeric powder. Mix them. Cook until the tomatoes are soft and mushy. Then add the cooked dal and mix them. Adjust the consistency and let it simmer for 5 minutes, and that’s it.
Notes:
I would recommend an equal measure of three dals, but you can adjust the proportion and ratio as per your preference. And the same goes for spice and salt too.
📖 Recipe
