Ingredients - Serves 6
- 1½ cup split red lentils (masoor dal)
- 1-2 green chillies, chopped (adjust based on your spice/heat tolerance)
- 1 medium-sized (or 200 g) onion, chopped
- 2 medium-sized (or 200 g) tomatoes, chopped
- 6 cups of water
- 2 tsp ginger, chopped, optional
- 1 tsp garlic, chopped, optional
- 1 tsp turmeric powder
- a pinch of asafoetida (hing)
- a pinch of garam masala powder, optional
- 1 tsp dried fenugreek leaves (kasoori methi), optional
- fresh coriander, chopped, optional
- Salt, to taste
- For the tempering
- 2 tbsp oil
- 2 tsp cumin seeds
- 2-3 dried red chillies, broken into small pieces
- a pinch of asafoetida (hing)
Steps
- Combine ginger, garlic, green chillies, onion, tomatoes, turmeric, asafoetida (hing), garam masala powder and the lentils in a large pot
- Add water, cover and cook till the lentils are soft and mushy
- In a small pan, heat the oil and fry the cumin seeds and dried red chillies till they are slightly brown
- Turn off the heat, add asafoetida (hing) and mix the tempering into the cooked lentil mixture
- Add dried fenugreek leaves (kasoori methi), fresh coriander and salt
- Serve hot with plain rice or Jeera rice and a bit of ghee
Use a {pressure cooker} to speed up the cooking
By Sirisha Tadimalla on