Masoor Dal

Ingredients(for 1 medium bowl (approx. 200ml))

• 1/2 cup Masoor dal (red lentils) (मसूर दाल)
• 2 cups Water (पानी)
• 1 small, finely chopped Onion (प्याज़)
• 1 medium, finely chopped Tomato (टमाटर)
• 1, slit Green chili (हरी मिर्च) - optional
• 1/2 inch, grated Ginger (अदरक)
• 1/4 tsp Turmeric powder (हल्दी)
• 1/2 tsp Cumin seeds (जीरा)
• 1 pinch Asafoetida (हींग) - optional
• to taste Salt (नमक)
• 1 tsp Mustard oil or cold-pressed oil (सरसों का तेल)
• 1 tbsp, chopped Fresh coriander leaves (धनिया पत्ती) - optional

Instructions

1. 1

   Rinse the masoor dal thoroughly under running water until the water runs clear. Soak for 10 minutes to reduce cooking time.

   10 minutes

   Soaking helps dal cook faster and improves digestibility.

2. 2

   In a pressure cooker or heavy-bottomed pan, add soaked dal, water, turmeric powder, and salt. Cook until the dal becomes soft (2 whistles or about 15 minutes on medium heat).

   15 minutes

   Do not overcook; masoor dal cooks quickly compared to other dals.

3. 3

   While dal cooks, heat mustard oil in a small tawa or tadka pan. Add cumin seeds and let them splutter. Add asafoetida, onions, and sauté until translucent.

   3 minutes

   For a richer flavor, let onions turn light golden but not brown.

4. 4

   Add grated ginger and green chili. Sauté for another minute. Add tomatoes and cook until they soften and oil separates.

   4 minutes

   Mash tomatoes as they cook for a smoother dal.