Whole Masoor Dal (Sabut)

• Asafoetida (hing)

  1 g

• Coriander leaves

  chopped

  5 g

• Coriander powder

  4 g

• Cumin seeds

  3 g

• Garam masala

  2 g

• Green chilli

  chopped

  5 g

• Oil

  20 ml

• Red chili powder

  3 g

• Salt

  to taste

• Tomato

  chopped

  90 g

• Turmeric powder

  2 g

• Whole masoor

  150 g

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Method

1. 1Rinse whole masoor and soak for 20 minutes.
2. 2Pressure cook with turmeric, salt and 450 ml water until soft but intact.
3. 3Heat oil, splutter cumin seeds and add asafoetida.
4. 4Add green chilli and chopped tomato; cook until pulpy.
5. 5Stir in red chilli powder and coriander powder.
6. 6Add the cooked dal and simmer 8 minutes to marry the flavours.
7. 7Adjust consistency with hot water and check salt.
8. 8Sprinkle garam masala and mix through.
9. 9Garnish with coriander and serve hot.