Masoor Dal Tadka

Ingredients

• 1 cup Masoor Dal (Soak the dal)
• 1 unit/count Tomatoes (Finely chopped)
• 3 teaspoons Coriander leaves (Finely chopped)
• 3 tablespoons Ghee
• 0.75 teaspoon Cumin seeds
• 0.5 inch Asafetida
• 0.25 teaspoon Turmeric
• 0.25 teaspoon Red chilli powder
• 0.5 inch Ginger (Finely chopped)
• 1 teaspoon Coriander powder
• 3 unit/count Green chillies (Finely chopped)
• 1 sprig Curry leaves
• 1 teaspoon Salt (Adjust to taste)
• 2 cups Water

Instructions

1. 1Heat the pressure cooker and add 2 teaspoons of ghee. Once hot, add half of the cumin seeds, turmeric powder, coriander powder, finely chopped green chili, and ginger. Add curry leaves and roast slightly.
2. 2Add the finely chopped tomatoes to the cooker. Cook until the tomatoes are mashed and the ghee starts to separate.
3. 3Add the soaked red lentils to the cooker. Mix well and roast the dal with the spices for 1 minute. Add 2 cups of water and mix thoroughly.
4. 4Add a little red chili powder and salt. Mix well. Close the cooker and cook until a single whistle. Reduce the flame and cook on low for 2 minutes. Turn off the heat and let the pressure release naturally.
5. 5In a separate pan, heat 1 teaspoon of ghee. Add 1/4 teaspoon cumin seeds, a vertically sliced green chili, and 1 to 2 curry leaves. Slightly roast them, then turn off the heat and add some red chili powder. Pour this tempering over the cooked dal and mix well.
6. 6Stir the dal and add finely chopped coriander leaves. Serve hot in a bowl.