Step 1: Combine Ingredients for Cooking

Wash and soak 1 cup of moong dal for about half an hour. Add the soaked dal to a pressure cooker. Then, add 1 large chopped tomato and 3 chopped green chilies.

Step 2: Add Spices

To the pressure cooker, add 1 tsp of cumin powder, 1/2 tsp of coriander powder, and a pinch (about 1/4 tsp) of turmeric powder.

Step 3: Cook the Dal

Add enough water to just cover the dal. Close the pressure cooker and cook for 3-4 whistles, or for about 15-20 minutes until the dal is soft. Alternatively, you can cook it in an open pot with a lid until tender.

Step 4: Season and Adjust Consistency

Once the pressure has released naturally, open the cooker. Add salt to taste and mix well. If the dal is too thick, add some hot water to achieve your desired consistency and stir.

Step 5: Prepare the Tempering (Tadka)

In a separate pan, heat about 2 tbsp of oil. Once the oil is hot, add 1/2 tsp of mustard seeds and allow them to splutter.

Step 6: Add Aromatics to Tempering

To the spluttering mustard seeds, add a few broken dried red chilies, smashed garlic cloves, and a few curry leaves. Sauté for a few seconds until the garlic turns light golden and becomes fragrant.

Step 7: Combine Dal and Tempering

Carefully pour the cooked dal into the pan with the tempering. Stir everything together to combine all the flavors.

Step 8: Serve

The Anglo-Indian Doll Curry is now ready. Serve it hot.

• Soak the moong dal for at least half an hour before cooking.

• Do not add salt while pressure cooking the dal, as it can increase the cooking time. Add salt after the dal is cooked.

• Add hot water to the cooked dal to adjust the consistency if it is too thick.