Wash the lentils and soak in water for 20 minutes
Take 1 tbsp ginger garlic paste. To this paste Add turmeric powder and red chilli powder and whisk well
Heat a pressure pan
Add 2 tsp Ghee
When the ghee is hot add the ginger garlic paste to which red chilli powder and turmeric powder were added. Stir for a few seconds.
Add water. We have added 4.5 cups water which is 3 times the quantity of dal
Add some salt.
When it comes to a boil add the dal which we have now drained off water
Again bring it to a boil
Then close the pressure pan and allow 2 whistles
While the dal is being cooked chop tomatoes
To the tomatoes add chopped green chillies, salt, coriander powder , dry mango powder , 1 tbsp Coriander leaves, 1 tbsp kasuri methi.
Now check the dal. Open the pressure cooker when the pressure is down. Adjust the consistency of dal by adding warm water of needed.
Remember: Always add HOT water to hot food whike it is being cooked
Check if salt is needed
To this dal add tomatoes along with the spices .
Now switch on the flame and bring this to a boil .
While the dal is boiling heat a small skillet.
Add ghee. When the ghee is hot add ghee, green cardamom , bay leaf, cinnamon, cloves , red chilli and garlic . Add this tempering to the dal.
After adding the tempering close dal with a lid for at least 2 minutes to infuse it with aroma of the tempering. Then serve it. You can serve it with rice or rotis. We served it with jeera rice and aloo bhindi. You can check out these recipes in our channel
1.5 cup masoor dal
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 green chillies chopped
1 tbsp Coriander leaves
1 tbsp kasuri methi
Coriander powder 1tsp
Aamchoor powder/ dry mango powder 1tsp
Ghee 3 tbsp total
Cumin seeds 1 tsp
Green cardamom 2
Bay leaf 1
Cinnamon broken 1
Red chilli broken 1
Garlic 6 pieces
Asafoetida powder 1/2 tsp