Step-by-Step Instructions

1. 1.Wash and Prepare Lentils

   Take 1 cup of red lentils (Masoor Dal) in a bowl. Wash the lentils thoroughly under running water until the water runs clear. This ensures any impurities or starch are removed.

2. 2.Pressure Cook Lentils

   Transfer the washed lentils to a pressure cooker. Add 3 cups of hot water, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of salt. Stir well to combine. Close the pressure cooker lid and cook for 10 minutes. After cooking, allow the pressure to release naturally before opening the lid.

3. 3.Check Cooked Lentils

   Once the pressure is released, open the cooker. Use a ladle or spoon to gently mix the cooked lentils. They should be perfectly cooked and have a slightly thick, mushy consistency. Avoid mashing them too much.

4. 4.Prepare Spice Paste

   In a small bowl, combine 1 teaspoon of red chili powder, 1 teaspoon of turmeric powder, and 1 tablespoon of ground coriander (dhania powder). Add 4 tablespoons of water and mix thoroughly to form a smooth paste. This paste will be added to the curry base.

5. 5.Sauté Cumin Seeds and Onions

   Heat 1.5 tablespoons of oil in a wok or large pan over medium heat. Once the oil shimmers, reduce the heat to low and add 1/2 teaspoon of cumin seeds (jeera). Allow them to splutter but ensure they do not burn or turn black. Add 1 large chopped onion and a sprinkle of salt. Stir the onions on medium-high heat until they turn light golden brown and soften, about 3-4 minutes.

6. 6.Add Ginger and Garlic

   Once the onions are lightly browned, add 1 piece of grated ginger and 2 cloves of chopped garlic to the wok. Stir and sauté for about 1 minute until fragrant.

7. 7.Incorporate Spice Paste and Tomatoes

   Lower the heat to low. Add the prepared spice paste to the wok and stir for a few seconds until fragrant. Immediately add 2 chopped tomatoes and a sprinkle of salt. Increase the heat to medium-high and stir for a few minutes until the tomatoes soften and become pulpy, and the oil starts to separate from the mixture.

8. 8.Add Coriander Stalks and Green Chili

   Add 1 tablespoon of chopped coriander stalks and 1 chopped green chili to the curry base. Stir well to combine and cook for another minute.

9. 9.Combine Dal with Curry Base

   Pour the cooked red lentils into the wok with the curry base. Scrape out all the dal goodness from the pressure cooker. Add 2 cups of hot water gradually, stirring to achieve your desired consistency. Add salt to taste, remembering that salt was already added to the lentils during pressure cooking. Stir well.

10. 10.Simmer the Dal

    Let the dal simmer uncovered on medium heat for 5 minutes. Stir frequently to prevent anything from sticking to the bottom of the pan and to ensure even cooking. Scrape the sides of the pan to incorporate all flavors.

11. 11.Add Fresh Coriander Leaves

    After simmering, do a final taste test and adjust any seasonings if needed. Then, shower the dal with fresh coriander leaves (dhaniapatta). Stir them in gently.

12. 12.Prepare and Add Tarka (Tempering)

    Heat 1 tablespoon of ghee (clarified butter) in a small pan over medium-low heat. Once the ghee melts, add 1 dry red chili (broken into two pieces) and 2 cloves of thinly sliced garlic. Cook until the garlic develops a light brown color. Take the pan off the heat and immediately add a pinch of red chili powder. Pour this aromatic tarka over the prepared dal. Stir gently to combine the tarka with the dal.