Dhal Curry with Breadfruit (Pressure Cooker & Stovetop)

Rinse the toor dal under running water until the water runs clear. Soak it in water for 30 minutes if you have time – this helps it cook faster and more evenly. If you're using a pressure cooker, you can skip the soaking.

Peel the breadfruit with a sharp knife, removing the tough green skin. Cut it into bite-sized cubes, about 1½ inches. Set aside.

Heat the oil in a heavy-bottomed pot or pressure cooker. Add the mustard seeds and cumin seeds. When they start to pop, add the curry leaves and chopped onion. Sauté the onion until it turns golden brown, about 5-7 minutes.

Add the chopped tomato and cook for a few minutes until soft. Then add the turmeric powder, coriander powder, and red chili powder (if using). Stir well and cook for 1 minute until the spices are fragrant.

Drain the soaked dhal and add it to the pot along with the breadfruit cubes. Add salt and the water. Stir everything together.

If using a pressure cooker, close the lid and cook on high pressure for 3 whistles. Let the pressure release naturally. If cooking on the stovetop, cover and simmer for 30-35 minutes, until the dhal is mushy and the breadfruit is tender.

Once cooked, then serve hot.