[Abewsha]

Ingredients for Sabut Masoor ki Daal

Sabut Masoor ki Daal Recipe
250 g. sabut masoor dal
For Tempering/baghar/tadka
(this is basically just seasoning the dal by with spices and other ingredients )
1 tsp. ginger paste
1 tsp. garlic paste/crushed garlic
2 tbs. (vegatble/sunflower/canola)
1 large onion finely chopped
1 large tomato finely chopped
1 level tsp. chili powder/flakes
1/2 level tsp. ground coriander-
salt to taste
1 level tsp. garam masala
2-3 tbs. finely chopped fresh coriander leaves for garnish
How to make Sabut Masoor ki Daal
Pressure cook the dal , using approximately a half a litre of water .(You can add the salt right now or later after the dal is cooked.Usually it takes about 15-20 minutes in a pressure cooker. You may have to add more water if the lentil is not tender yet and cook for further 8 to 10 minutes). Let the pressure whistle blow about 3-4 times on medium to high heat
Take the dal of the stove and take a pan .Heat the oil and add the ginger paste, garlic, onions and fry them till they become transparent .Then add the tomatoes and fry them till they start losing their moisture and become soft.Now add the dal (if the dal is not dilute enough , you can add more water to get a consistency you want).Add salt, dhania powder and chilli flakes /powder.Stir and cook for few more minutes.
Take off the stove .The dal is now ready .As a finishing touch add the garam masala and garnish with the chopped corriander .