Ingredients
- Masoor dal (red lentils): 1 cup
- Water: 3 cups
- Onion: 1 medium, finely chopped
- Tomato: 2 medium, finely chopped
- Garlic: 3-4 cloves, minced
- Ginger: 1 tsp, grated
- Green chilies: 1-2, slit (optional)
- Turmeric powder: ½ tsp
- Cumin seeds: ½ tsp
- Mustard seeds: ½ tsp
- Curry leaves: 8-10
- Coriander powder: 1 tsp
- Red chili powder: ½ tsp (adjust to taste)
- Garam masala: ¼ tsp (optional)
- Oil: 1 tsp
- Salt: to taste
- Fresh coriander leaves: for garnish
- Lemon juice: 1 tsp
Preparation
Wash masoor dal thoroughly and soak for 15-20 minutes. Drain and set aside.
In a pressure cooker or pot, add soaked dal, water, turmeric powder, and salt. Cook until the dal is soft and mushy (2-3 whistles in a pressure cooker or 20-25 minutes in a pot).
Heat oil in a pan. Add mustard seeds and let them splutter, then add cumin seeds, curry leaves, garlic, and ginger. Sauté until fragrant.
Add onions and green chilies, and sauté until the onions are golden.
Add tomatoes, coriander powder, and red chili powder. Cook until the tomatoes are soft and the oil starts to separate.
Add the cooked dal to the pan and mix well. Adjust the consistency with water if needed.
Simmer for 5-7 minutes. Add garam masala, if using, and mix well.
Turn off the heat, garnish with fresh coriander leaves and lemon juice, and serve hot.
Servings: Serves 3-4
Notes
- For added flavor, you can top with a teaspoon of ghee before serving.
- Serve with brown rice, quinoa, or whole-grain roti for a balanced meal.
- Add vegetables like spinach, carrots, or zucchini for a nutrient boost.
