Instant Masoor Daal By Delicious Storm
1 cup masoor dal (red lentils), washed and rinsed
3 cups water
1 medium-sized onion, finely chopped
2 tomatoes, chopped
2 green chilies, chopped
1 teaspoon ginger, grated
1 teaspoon garlic, minced
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
2 tablespoons cooking oil or ghee
Fresh coriander leaves for garnish
Lemon wedges (optional)
Instructions:
Rinse the Lentils:
Wash the masoor dal under running water until the water runs clear.
Cook the Lentils:
In a pressure cooker or a large saucepan, combine the washed lentils and water.
Add a pinch of turmeric powder and salt.
Cook until the lentils are soft and mushy. If using a pressure cooker, this usually takes about 10-15 minutes after the first whistle. If using a saucepan, it may take around 30-40 minutes.
Prepare the Tadka (Tempering):
In a separate pan, heat oil or ghee over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add Aromatics:
Add grated ginger and minced garlic. Sauté for a minute until the raw smell disappears.
Add Spice Powders:
Add turmeric powder, coriander powder, and red chili powder. Mix well.
Add Tomatoes and Green Chilies:
Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate from the masala.
Combine with Cooked Lentils:
Add the cooked lentils to the pan and mix well with the prepared masala.
Adjust Consistency and Seasoning:
Adjust the consistency of the dal by adding water if necessary. Season with salt according to your taste.
Simmer:
Allow the dal to simmer for 5-10 minutes, allowing the flavors to meld together.
Garnish and Serve:
Garnish with fresh coriander leaves.
Optionally, squeeze some lemon juice on top for a tangy flavor.
Serve hot with rice or Indian bread like chapati or naan.
Enjoy your homemade masoor ki daal! Feel free to customize the spices and adjust the consistency according to your preference.