Masoor Dal Curry – Indian Style

Step 1: Soak Masoor Dal

Wash 1 cup of masoor dal thoroughly with water. 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.

Step 2: Sauté Aromatics

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

Step 3: Add Tomatoes and Spice Powders

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

Step 4: Cook Dal with Water

Add the soaked masoor dal to the kadai and mix it well with the masala. Pour in 1 litre of hot water. Mix everything well and cook on medium flame for approximately 30 minutes or more, until the dal is completely done and reaches a gravy consistency (not too thick).

Step 5: Finish and Serve

After 30 minutes, check the dal to ensure it's perfectly cooked. Add 2 teaspoons of garam masala powder and salt as required to adjust the seasoning. Stir in 2 teaspoons of ghee for a rich taste. Finally, add a generous amount of chopped coriander leaves and mix well. Serve this wholesome Masoor Dal Curry hot with rice or roti.

• Soak masoor dal for more than an hour to decrease cooking time.

• Adjust seasoning according to your taste.

• Be generous with chopped coriander leaves for a very nice flavor.

• For faster cooking, pressure cook the dal for about one whistle after mixing with masala and water.