Masoor Dal

Rinse masoor dal a couple of times in water, then take in a pressure cooker. Add fresh water.

Pressure cook masoor dal on medium to medium-high heat for 5 to 6 whistles or till it is soft and mushy.

In a pan or pot, heat oil. Add cumin seeds and sauté till turns golden.

Add chopped onions and sauté till it turns light golden.

Next, add chopped ginger and chopped garlic.

Stir and sauté till the raw aroma of ginger and garlic goes away.

Add chopped green chili and dried red chilies. Stir well.

Add turmeric powder, red chili powder, garam masala powder and asafoetida.

Mix well and add chopped tomato.

Stir and sauté the tomatoes till the oil separates and the tomatoes soften.

Add the cooked masoor dal.

Mix well, add water and salt. Stir to mix.

Simmer masoor dal on low heat for 6 to 7 minutes or till the desired consistency is achieved.

Add crushed dried fenugreek leaves (kasuri methi).

Mix well and simmer for another minute.

Lastly, add lemon juice and chopped coriander leaves. Stir and switch off the heat.

Serve masoor dal hot with steamed rice or chapattis. For whole masoor dal recipe, swipe up!