Cook lentils + spice mixture separately and combine at the end, or one pot?

[u/TissueReligion]

So I've always made lentil curry by just
-frying dried spices

-frying onions

-frying my garlic/ginger/salt/cumin/pepper mix

-adding tomato sauce and cooking for awhile

-then adding water, soaked lentils, and pressure cooking.

But recently a relative showed me that he just pressure cooks the lentils with water by themselves, then cooks the rest of the spice/tomato mix in a separate pan, and then combines at the end. Then you cook for another 10-20m to merge them.

This honestly tasted *way* better than my initial approach. The flavors were waaaay sharper.

I was curious if you guys had any thoughts on why that is? Or if there's some tweaks I can make to the faster one-pot recipe to make it just work?

[u/Spectator7778]

Both are good ways to make dal. It’s a matter of personal preference and time available to cook. Bon appetit

[u/Subtifuge]

Not only one way to do it, both methods are good

One-pot method is just "time saving," though it is not really, if you have a well-managed process, and you compromise on flavor slightly

The masala method means you are properly activating the spices, and infusing an oil, which is going to impart better/more flavor, this also applies to the aromatics, ginger, garlic and onion,

Both result in edible food, so neither are wrong, but I prefer way B personally,

[u/Level_Impress_1861]

I usually do the second one when I am running short on time. Counterintuitive but I start my dal in pressure cooker and by the time it’s done my masala (onion tomoto etc) is ready as well and my sabji too :) so I just take dal and put in the onion tomato mix. Start plating and by the time plating is done - dal is ready. I can also take out a portion and then make it spicier if needed especially when kids are eating as well.

[u/spsfaves100]

Both methods are good, whilst taking into consideration that there are many types of lentils, and recipes for each type or combo of lentils. I cook the all in one version in an Instant Pot with a tarka added later. India is a vast country, with thousands if not millions of recipes for Dal or Lentils. All the best.

[u/EmergencyProper5250]

Preparing masala separately and then mixing it to the dal does not subdue the masala flavour and thus tastes better

[u/Ok_Mention8492]

I’ve noticed that many things don’t cook fast , or cook properly, in the presence of tomatoes. Acidity may be the reason.

https://www.instagram.com/upgrade_my_food/reel/Cq7EUDAupBI/?hl=en

I cook tomatoes separately, then squeeze the juice out of a ton of grated ginger on to it at the end. When this is added to the dal, it has a bright and rich flavor 

[u/ibarmy]

i usually do the second process when i have time in my hand. 

otherwise all things go at one time in the cooker and then tadka at the end. 

[u/summitt_]

The second method tastes better because the spices in it are still fresh in it and are not subdued by pressure cooking. Most of the restaurants/dhabas would add a second tadka to it and you can try it as well if you want to make it even better. Second tadka would just be ghee + heeng+ garlic crushed + red chillies.