Masoor Dal-II

This is the second Masoor dal recipe that I'm publishing :)

Preparation time - 10 minutes+ half an hour of soaking

Cooking time - 35 minutes

Ingredients :

Masoor dal - 1 cup

Water - 2 cups, for cooking

Onions - 1 big, finely sliced

Tomato- 2 big, finely chopped

Garlic - 5 flakes, minced

Turmeric powder - 1/4 tsp

Lemon juice - 1/2-1 tsp as required

Salt - to taste


For the tempering :

Dry red chillies - 3

Cumin seeds - 1/2 tsp

Mustard seeds - 1 tsp

Ginger  -  2'' piece, juliened and fried

Pinch of asafoetida

Ghee - 2 tbsp

Water - as required

Coriander leaves - 1/4 cup, finely chopped

Method :

1. Wash the dal and soak it for half an hour. 

2. Heat 1 tbsp of ghee in a deep bottomed pan.

3. Add the onion paste and garlic, along with turmeric and salt, and stir for 2 minutes. Add the tomatoes and stir for another 2 minutes, or till they turn pulpy and the ghee starts to leave the sides.

5. Add the lentils along with 2 1/2 cups of water, you can adjust the consistency once the lentils are cooked. Stir and bring to a boil. Lower the heat, close the lid and cook for 20-25 minutes.

6. I have used a lid with a hole on it. This prevents the lentils from spilling because of the steam. If you don't have , just keep the lid a little open for the steam to escape. 

7. Once the lentils are cooked , give it a quick stir and adjust the consistency.

8. In another kadai, heat the remaining ghee, add the mustard seeds once the stop crackling add the cumin seeds, asafoetida, red chillies and ginger. Add this to the cooked lentils. Give it a quick stir.

9. Transfer to a serving bowl and garnish with coriander leaves and sprinkle a little lemon juice on the top. Serve hot with rice, roti or chapati.