A delicious dal, goes well with rotis / rice …
100 g turdal (or masoor dal or moong dal)
1/2 turmeric powder
1/2 teaspoon oil
1/2 teaspoon milk
250 ml water (2 1/2 cups)
Wash and soak dal in 2 1/2 cups of water in a pressure cooker for 1 hour. Add turmeric powder, milk, salt to taste and oil and pressure cook for 20 minutes (Reduce the heat from high to medium after 3 whistles and cook for 15 minutes). Do not open the cooker. Allow the cooker to cool naturally.
1 tablespoon oil
1 onion, finely chopped
1 tablespoon thick ginger – garlic paste
¾ teaspoon red chilli powder
2 tablespoon tomato puree
¾ teaspoon salt (or to taste)
1 teaspoon fresh cream (optional)
2 teaspoon chopped coriander leaves
Heat oil in a pan. Add chopped onion and fry on a medium to low heat until golden color.
Add ginger – garlic paste and stir well for 2 – 3 minutes until the raw smell goes.
Add red chilli powder and stir well for 2 – 3 minutes until well combined with onion and ginger – garlic paste.
Add tomato puree, cooked dal (along with stock – dal water) and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes or until thickens. Switch off the heat.
Add 1 teaspoon fresh cream if required.
For seasoning (tadka):
2 teaspoon oil
1 teaspoon cumin seeds (jeera)
Heat oil in a pan. Add jeera and fry for 2 minutes on a low heat until fragrant. Pour this seasoning over dal.
Sprinkle chopped coriander leaves when serving.