a few chopped coriander leavesor some crushed kasuri methi or cream for garnishing
salt as required
1cuphot wateror as required
pressure cooking whole red lentils
Pick and rinse 1 cup whole masoor dal for a couple of times in water. if you have time then you can soak the lentils for about 30 to 40 minutes after washing.
In a pressure cooker take 1 cup sabut masoor dal and add 2.5 to 3 cups water. Pressure cook for 10 to 12 minutes or 3 to 4 whistles or cook till they are softened. Timing will vary depending upon the quality and age of dal.
making onion tomato masala for dal
Heat 2 tablespoons oil for tempering the dal in the pan.
Add 1 teaspoon cumin seeds and let them crackle. Then add 1 medium sized chopped onion.
Now fry till the onions are golden or browned. This is an important step in making this dal.
You have to brown the onions as the browning gives a lot of flavor and taste to the dal.
Add 1 teaspoon ginger-garlic paste and fry for a minute or till the raw aroma of ginger-garlic goes away.
Add the tomatoes and green chilli and fry again for a few minutes till the tomatoes become soft and pulpy. You will also see oil releasing from the sides of the masala paste.
Add ½ teaspoon red chili powder and 1 teaspoon turmeric powder. Mix well.
making creamy whole masoor dal
Now add this mixture to the cooked dal or add the cooked dal to the tempering - whatever suits you. Mix well and add salt as required.
Simmer the dal on a low or medium flame. If the dal is too thick then add some hot water or as required to get the right consistency. I have added about 1 cup of water to the dal.
Mash some dal with your ladle or spoon at the sides of the pan. This is done to get a creamier consistency.
Finally add 2 to 3 tablespoons cream (optional) and ½ teaspoon garam masala powder. The addition of cream can be skipped if you don't have it. For a rich creamy taste you can add cream.
Next add 1 teaspoon crushed kasuri methi. Stir well. Switch off the burner.
Garnish the masoor dal with kasuri methi or cream or a few chopped coriander leaves.
Serve the whole red lentils with some steamed basmati rice or roti.
If making sabut masoor ki dal in a pan or pot:
Soak the dal for 1 to 2 hours in water.
Then use 4 to 4.5 cups more water to cook the dal. Then follow the recipe.
The amount of extra water needed depends upon the quality of the dal. E.g. If the dal is aged then it will take more time to cook and will also need more water.
Cooking dal/lentils in a pressure cooker is easier and quicker.