Ingredients:
1 cup masoor dal
Salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon black pepper powder
2 tablespoons oil or butter
2-3 whole red chillies
1 teaspoon cumin seeds
1 small size onion, finely chopped
2-3 leaks spring onions, chopped
1 inch piece ginger, chopped or sliced
1 medium size tomato, finely chopped or 1 tablespoon tomato puree
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon jira (cumin) powder
1 teaspoon chilli powder
A few coriander leaves, chopped (for garnishing)
Preparation:
Wash lentils thoroughly in water.
Cook lentils by adding four cups of water, salt, black pepper powder, and turmeric powder in a pressure cooker. 3-4 whistles are good for lentils to cook nicely. Open the pressure cooker when cool and keep the lentils aside for seasoning. You can simmer the lentils on low heat so that they blend well.
(You can cook lentils in an open pan but will take long time to cook)
Seasoning of Dal:
Heat oil in a pan, add whole red chillies. Saute them till they are dark brown to red.
Add cumin seeds. When the cumin seeds begin to crackle, add onions, onion leaks, and ginger. Saute till onions are golden brown.
Add tomatoes and stir-fry till oil separates.
Add garam masala powder, coriander powder, cumin powder, and red chilli powder and sauté for half a minute. Add cooked lentils and bring it to a boil. Simmer for about 5-10 minutes on a medium heat.
Garnish with chopped coriander leaves and serve hot with rice or roti.
It can be used as a good soup during the winter season.
Note: sometimes lentils absorb water and more water may be required into the lentils.
