Masoor dal makes a very satisfying meal with rice and roti.
Ingredients
For the Dal -
1½ cup Masoor Dal
2 Bay leaves
½ cup Coriander Leaves, chopped
1 stick Cinnamon
2-3 Cloves
6 cups Water
For the tadka (tempering) -
2 tsp Ghee
1 tsp Cumin seeds
¼ tsp Asafetida
1" piece ginger, chopped
2-3 Cloves of Garlic, chopped
½ cup Onion, finely chopped
1 medium Tomato
2 tbsp Tomato paste
Method
Soak the dal in enough water for 3-4 hours. In a pressure cooker add water, cinnamon stick, cloves, and bay leaves and salt. Cook till you get 4-5 whistles. In a small skillet add ghee and when it very hot put in asafetida, cumin seeds and cook till it is slightly fragrant. Then add garlic, ginger and onions.
Cook till they are brown. Add the chopped tomatoes and paste and saute them till they are soft. Add this mixture to the dal and stir well. Now add coriander and serve with roti and rice.
Ingredients
For the Dal -
1½ cup Masoor Dal
2 Bay leaves
½ cup Coriander Leaves, chopped
1 stick Cinnamon
2-3 Cloves
6 cups Water
For the tadka (tempering) -
2 tsp Ghee
1 tsp Cumin seeds
¼ tsp Asafetida
1" piece ginger, chopped
2-3 Cloves of Garlic, chopped
½ cup Onion, finely chopped
1 medium Tomato
2 tbsp Tomato paste
Method
Soak the dal in enough water for 3-4 hours. In a pressure cooker add water, cinnamon stick, cloves, and bay leaves and salt. Cook till you get 4-5 whistles. In a small skillet add ghee and when it very hot put in asafetida, cumin seeds and cook till it is slightly fragrant. Then add garlic, ginger and onions.
Cook till they are brown. Add the chopped tomatoes and paste and saute them till they are soft. Add this mixture to the dal and stir well. Now add coriander and serve with roti and rice.
