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Masoor dal also known as whole red lentil, is a kind of dal widely eaten in India and other parts of South Asia.

It's made from a small, brown-skinned lentil that reveals a reddish-orange coloured interior after it is hulled and split.

It's one of those dishes that taste even better the next day when all the flavours have married together. Masoor dal is relatively quick-cooking among the different types of dal.

It can be served with Rice or Roti (Indian Bread).

Ingredients

Preparation

• Wash whole red lentils (kale masoor) with water properly. Keep it aside.

• Heat ghee in a pressure cooker. Add cumin seeds into it and let them crackle.

• Then add finely chopped green chillies and finely chopped ginger. Sauté for 2-3 minutes on a medium flame. Stir in between.

• Then add finely chopped onions and finely chopped garlic. Let them cook till the onions turns golden brown. Stir occasionally.

• Add finely chopped tomatoes and stir-fry till the fat separates. Stir in between.

• Now add turmeric powder, salt and mix well.

• Then add washed whole red lentils (kale masoor) and water. Normally 1 cup of lentil requires 4.5 cups of water. You may adjust as per your requirement.

• Mix well and pressure cook the lentils first on high flame. When steam starts to escape from the valve, switch to the medium flame and let it cook for 15 minutes.

• Then switch off the flame. When the pressure drops on its own, open the lid.

• If the dal/lentils are thin, you may simmer it till it reaches the desired consistency.

• Lower the flame and simmer for five minutes or till it reaches the required consistency. Stir in between.

• Add when thick, you may add boiled water into it.

• You may garnish it with finely chopped coriander leaves.

• Serve it hot either with steamed rice, jeera rice (cumin rice) or Indian bread (roti or chapati).