Ingredients
- Masoor Dhal - 2 handful
- Onion (Large) - 1/2
- Tomato (Large) - 1/2
- Castor Oil - few drops
- Turmeric Powder - 1/4 tsp
- Olive Oil - 3/4 tbsp
- Mustard Seeds - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Hing / Asafoetida - 1/4 tsp
- Garlic - 2 flakes
- Ginger - thin slice
- Red Chili - 1
- Green chili - 1
- Cumin Powder - 1 tsp
- Coriander Powder - 1 tsp
- Chili Powder - 1/2 tsp
- Salt to taste
- Water - 3 cup
Method
- Wash and soak dhal for 30 minutes ( 15 minutes in warm water)
- Pressure cook masoor dhal with diced onions, tomatoes and 1 1/2 cup of water. Add turmeric powder and few drops of castor oil before the lid is closed. Cook it for 4 whistles. Some dhal might require 1 or 2 whistles extra. Amma says Castor oil helps the dhal to cook faster.
- Open the lid after the steam is released.
- In a kadai, add oil, When it is hot add mustard seeds and let it splutter. Then add cumin seeds, hing, chopped ginger and garlic and saute. Add green chili, red chili and saute. (Bay leaves, cloves and cinnamon can be added while seasoning and it gives a different flavor to dhal).
- Then add the cooked dhal to it. Then add cumin powder, coriander powder, chili powder, salt. Add more water (around 1 cup) as per your like. Let it boil on a low flame for 10 minutes and remove from flame.
- Serve it hot with rotis, parathas or rice.
