1/2 cup masoor dal(red lentils)
2 tablespoons moong dal(optional)
2 medium tomatoes chopped & deseeded
1 green chili(optional)
1 1/4 to 1 1/2 cup water
Tempering:
1 tablespoon ghee or oil or butter
1 red chili broken
2 garlic cloves chopped
1/4 teaspoon mustard seeds(optional)
1/2 teaspoon cumin seeds
1 pinch asafoetida
salt as needed
1/4 to 1/2 teaspoon red chili powder
1/4 teaspoon turmeric
Optional:
1 pinch garam masala(adjust to taste)
1/4 teaspoon kasuri methi or 2 tbsp coriander leaves
1 to 2 tablespoons lemon juice for serving
How To Make Masoor Dal:
1.add 1/2 cup masoor dal to a pot or pressure cooker.rinse it well a few times.drain the water completely.add 2 medium chopped tomatoes,1 green chili and pour water.you can skip chilies if you have young kids at home.
2.pressure ccok on a medium heat for 1 whistle.if cooking in apot,cook until the dal turns soft.you may need more water to cook if making in pot.
3.when the pressure goes down,open the lid.
4.mash the cooked dal to suit your liking smooth or coarse.you can also add 2 to 3 tbsp water to bring it to a desired consistency.it will thicken slightly upon cooling.so adjust accordingly.
Tempering:
5.heat 1 tbsp ghee.add one after the other 1/4 teaspoons mustard seeds,1/2 teaspoon cumin seeds,2 chopped garlic cloves and 1 to 2 broken dried red chilies.you can also add a bay leaf or a sprig of curry leaves.
6.when the garlic turns slightly golden,add 1 pinch hing,1/4 teaspoon turmeric and 1/4 to 1/2 teaspoon red chili powder.if you like to flavor it up more,you can add a pinch of garam masala.chili powder tends to burn quickly so pour this immediately to the dal.you may set aside half of this for garnish.
7.keep the stove flame on a low to medium heat.add salt and kasuri methi.mix well.
8.simmer for 2 mins and turn off the stove.
9.you can garnish with half of the tempering,sprinkle some finely chopped coriander leaves & lemon juice.
serve masoor dal with rice or roti,some papads,pickle,veggie salad and curd.
