Masoor Dal Curry

Step 1: Soak the Dal

Take 1 cup of Masoor Dal in a bowl. Wash it thoroughly with water, then add enough fresh water to cover it and let it soak for about 1 hour until it plumps up.

Step 2: Sauté Aromatics

Heat 2 tbsp of oil in a wide kadai. Once the oil is hot, add 1 tsp of cumin seeds and let them splutter. Then, add 1 finely chopped large onion and sauté for 2-3 minutes.

Step 3: Add Ginger, Garlic, and Chillies

To the sautéing onions, add 2 chopped cloves of garlic, a piece of finely chopped ginger, and 3 green chillies cut in half. Continue to sauté until the onions turn a light golden color.

Step 4: Cook Tomatoes and Spices

Add 3 chopped tomatoes and mix well. After a minute, add the spice powders: a pinch of asafoetida, 1/4 tsp turmeric powder, 2 tsp Kashmiri chilli powder, 2 tsp coriander powder, 2 tsp cumin powder, 1 1/2 tsp salt, and 2 tsp amchur powder.

Step 5: Cook the Masala

Stir all the spices with the tomato and onion mixture. Cook until the tomatoes become soft and mushy, and you can see the oil beginning to separate from the masala.

Step 6: Add and Cook the Dal

Drain the soaked Masoor Dal and add it to the kadai. Mix it well with the masala. Pour in 1 litre of hot water, stir, cover the kadai with a lid, and cook on medium flame for about 30 minutes until the dal is completely cooked and soft.

Step 7: Final Seasoning and Finishing

After 30 minutes, uncover the dal. It should have a thick, gravy-like consistency. Add 2 tsp of garam masala powder. Check for seasoning and add more salt if needed. Add 2 tsp of ghee for richness.

Step 8: Garnish and Serve

Finish by garnishing with a generous amount of freshly chopped coriander leaves. Mix well and serve the hot Masoor Dal Curry with steamed rice or roti.

• Soaking the dal for more than an hour can reduce the overall cooking time.

• If you prefer, you can pressure cook the dal for one whistle instead of cooking it in the pan.

• Adjust the seasoning and salt according to your taste at the end of the cooking process.

• Be generous with the coriander leaves for a fresh flavor.