Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes
Course: Main course | Servings: 4
Difficulty level: Easy | Make ahead: Possible
Ingredients
For the dal
- 100 g Masoor dal, whole / brown, raw
- 3 g Salt
- 0.5 g Turmeric / haldi
For the tadka
- 16 ml Cow Ghee
- 0.1 g Asafoetida (Hing)
- 1 g Cumin seed / jeera
- 70 g Tomato, hybrid, raw, chopped
- 1.5 g Green chillies, chopped finely
- 1.5 g Ginger, fresh, chopped finely
- 1.5 g Dried chillies
- 1 g Garam Masala
To serve
- 5 g Coriander leaves, chopped finely
- 5 ml Cream, fresh
Equipment needed
Pressure cooker or saucepan; tadka pan; ladle.
Advance preparation
Wash masoor dal before cooking. Soaking is optional but can reduce cooking time.
Instructions:
For the dal
- Wash masoor and soak in 2.5 cups of water for ~30 minutes
- Add soaked masoor along with the soaking water, salt and turmeric to a pressure cooker, and pressure cook the masoor for 1-2 whistles until cooked through but not mushy.
For the tadka
- In a pan, heat ghee until nearly smoking. Add cumin seeds and allow them to crackle.
- Add tomatoes, green chillies, ginger and red chilli powder and saute for 5-6 minutes until the tomatoes are cooked through and the oil separates.
- Add the cooked dat to the tadka and simmer for 5-7 minutes.
- Add garam masala, mix and turn flame off.
Serving guidance
Finish with tadka just before serving for best aroma. Garnish with fresh chopped coriander. Serve hot with steamed rice, jeera rice or phulka.
Nutrition (Per Serving)
Calories: 110 kcal | Protein: 5.4 g | Carbohydrates: 12.1 g | Fat: 4.2 g | Fiber: 4.4 g