Step-by-Step Instructions

1. 1.Soak the Masoor Dal

   Take 1 cup of Masoor Dal in a bowl. Add water and let it soak for 2 to 5 minutes.

2. 2.Pressure Cook the Dal

   Drain the water from the soaked dal and transfer it to a pressure cooker. Add 2 to 2.5 cups of fresh water, 0.5 teaspoon of turmeric powder, and 0.5 teaspoon of oil. Close the lid and cook for 2 whistles.

3. 3.Prepare the Tempering

   Heat 2 tablespoons of oil in a pan. Once the oil is hot, add 0.5 teaspoon of cumin seeds, 0.5 teaspoon of mustard seeds, and 2 dry red chilies. Stir for a few seconds.

4. 4.Sauté Onions and Ginger-Garlic Paste

   Add 1 slit green chili and 0.5 cup of chopped onions to the pan. Sauté until the onions turn golden brown. Then, add 1 teaspoon of ginger-garlic paste and cook until its raw smell disappears.

5. 5.Add Tomatoes and Spices

   Add 1 cup of chopped tomatoes to the pan and mix well. Next, add 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, salt to taste, and 0.5 teaspoon of garam masala. Mix all ingredients thoroughly.

6. 6.Cook the Tempering Mixture

   Cook the mixture on a low flame for 2 minutes, stirring occasionally, until the oil starts to separate from the mixture.

7. 7.Mash the Cooked Dal

   Once the pressure cooker cools down, open it. Use a masher to lightly mash the cooked Masoor Dal to achieve a slightly creamy consistency while still retaining some whole lentils.

8. 8.Combine Dal and Tempering

   Add the mashed Masoor Dal to the pan with the prepared tempering. Mix everything well. If the dal appears too thick, add a little water (approximately 0.5 cup or as needed) to adjust the consistency.

9. 9.Simmer the Dal

   Let the dal simmer on a low to medium flame for 5 to 10 minutes, allowing the flavors to meld together. Taste and adjust salt if necessary.

10. 10.Garnish and Serve

    Once the dal has simmered, turn off the heat. Garnish with chopped coriander leaves and 1 teaspoon of fresh cream. For an extra rich flavor, add a small dollop of butter or ghee. Serve hot with rice, roti, or chapati.