Step 1: Temper Spices

Heat 3 tbsp of cooking oil in a pressure cooker over a medium flame. Add 2 small bay leaves and 1 tsp of cumin seeds. Sauté for a few seconds until the cumin seeds sizzle.

Step 2: Sauté Onions

Add 1 chopped medium-sized onion to the pot. Sauté, stirring occasionally, until the onions become translucent.

Step 3: Cook Tomatoes and Aromatics

Add 2 roughly chopped medium-sized tomatoes, 1 tsp of garlic paste, and 1 tsp of ginger paste. Mix well, then cover with a lid and cook for 5 minutes until the tomatoes soften.

Step 4: Add Spices

Uncover the pot and mix the softened vegetables. Add 1 tsp of paprika, 1 tsp of ground coriander, 3/4 tsp of ground turmeric, 1/2 tsp of crushed black pepper, salt to taste, and 2 vegetable stock cubes. Mix well and sauté for 2 to 3 minutes over a medium flame.

Step 5: Add Lentils and Water

Add 1 1/2 cups of washed whole masoor dal and 5 1/2 cups of water to the pot. Stir everything to combine.

Step 6: Pressure Cook the Dal

Secure the lid of the pressure cooker. Cook over a medium heat for 20 minutes, which is equivalent to about 4 to 5 whistles. After cooking, let the pressure release naturally.

Step 7: Simmer and Finish

Once the pressure has released, open the lid. Bring the dal to a boil and let it cook over a medium flame for 5 minutes, stirring occasionally.

Step 8: Garnish and Serve

Add 2 whole green chilies and a handful of chopped coriander leaves to the dal. Mix well. The whole masoor dal is now ready to be served with rice or bread.

• Letting the pressure release naturally helps the lentils cook through completely and become tender.

• Serve hot with steamed rice, roti, or naan for a complete meal.

• You can add other vegetables like carrots or potatoes for extra nutrition.

• For a richer flavor, you can add a final tempering (tadka) of ghee, cumin seeds, and dried red chilies at the end.