Step-by-Step Instructions

1. 1.Soak Masoor Dal

   Take 1 cup of masoor dal in a bowl. Wash it nicely, then pour enough water to cover the dal and soak it for about 1 hour. After soaking, the dal will plump up and split in the middle.

2. 2.Sauté Aromatics

   Heat 2 tablespoons of oil in a wide kadai. Once the oil is hot, add 1 teaspoon of cumin seeds. Add 1 large finely chopped onion and sauté for about 2-3 minutes until it turns to a nice golden color. Add 2 large cloves of finely chopped garlic, a piece of finely chopped ginger, and 3 green chilies cut into halves. Sauté until the onions are lightly golden.

3. 3.Add Tomatoes and Spices

   Add 3 large chopped tomatoes and mix well. After a minute, add a pinch of hing (asafoetida powder), 1/4 teaspoon of turmeric powder, 2 teaspoons of Kashmiri red chili powder, 2 teaspoons of coriander powder, 2 teaspoons of cumin powder, 1 1/2 teaspoons of salt, and 2 teaspoons of amchur powder. Mix everything well and cook until the tomatoes become nice and mushy and the oil begins to separate.

4. 4.Cook the Dal

   Add the soaked masoor dal to the masala and mix it well. Pour in about 1 liter of hot water. Mix everything well and cook on medium flame. Close the kadai with a lid and cook for about 30 minutes or more, until the dal is completely done and reaches a gravy consistency.

5. 5.Finish and Serve

   After 30 minutes, check the dal; it should be perfectly cooked. Add 2 teaspoons of garam masala powder and adjust salt as required. Add 2 teaspoons of ghee and finish off by adding some chopped coriander leaves. Mix everything well. Serve this wholesome and hearty masoor dal curry with some long-grain basmati rice or roti.