Masoor Dal Tadka

Ingredients

• Red lentils (masoor dal) (1 cup)
• Water (3 cups)
• Ghee or oil (2 tablespoons)
• Cumin seeds (1 teaspoon)
• Mustard seeds (1/2 teaspoon)
• Asafoetida (hing) (1/4 teaspoon)
• Onion (1 large, finely chopped)
• Ginger (1 tablespoon, grated)
• Green chili (1, finely chopped (adjust to taste))
• Tomato (1 large, finely chopped)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (1 teaspoon (adjust to taste))
• Coriander powder (1 teaspoon)
• Garam masala (1 teaspoon)
• Salt (to taste)
• Fresh coriander leaves (for garnish)
• Lemon juice (1 tablespoon)

Instructions

1. Rinse the red lentils (masoor dal) under running water until the water runs clear.
2. In a pressure cooker, add the rinsed lentils and 3 cups of water. Pressure cook for 3-4 whistles or until the lentils are soft and mushy.
3. In a separate pan, heat ghee or oil over medium heat. Add the cumin seeds and mustard seeds. Let them splutter, releasing their aroma.
4. Add the asafoetida (hing) and sauté for a few seconds until fragrant.
5. Incorporate the finely chopped onion and sauté until it turns golden brown, which will enhance the sweetness of the dish.
6. Add the grated ginger and chopped green chili, sautéing for about a minute until the raw smell dissipates.
7. Stir in the finely chopped tomato and cook until it's soft and mushy, creating a rich base for the dal.
8. Add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute to toast the spices.
9. Add the cooked lentils (masoor dal) along with salt. Mix thoroughly and let it simmer for 5-10 minutes to allow the flavors to meld.
10. Garnish with freshly chopped coriander leaves and drizzle with lemon juice for a refreshing finish.
11. Serve hot with steamed rice or roti for a complete meal.