Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Cook onions and tomatoes on low flame for best flavor.

• Adjust water quantity to achieve desired dal consistency.