Red Lentil Dahl
Ingredients
1 cup split red lentils washed and soaked for 20-30 minutes
1/4 tsp. fenugreek seeds
1 small tomato finely chopped
1 flake garlic, crushed
1 stalk curry leaves
1/2 lemon juice, extracted
1 tbsp. coriander leaves finely chopped
2 green chillies, halved
1 tsp. red chilli powder
1/4 tsp. turmeric powder
1/4 tsp. coriander seed powder
1/4 tsp. garam masala powder
1/4 tsp. cumin powder
1/2 tsp. each cumin & mustard seeds
2-3 pinches asafetida powder
salt to taste
2 tbsp. ghee or oil
Method
Put 1 litre water to boil in a deep vessel.
Add washed, drained, dal and fenugreek seeds.
Cover and simmer for one hour, or till dal is mushy.
Or pressure cook for 3-4 whistles, till soft.
Heat ghee in a pan, add seeds, asafetida, allow to splutter.
Add garlic, curry leaves, tomatoes, stir.
Add all dry masala powders, salt, and 2 tbsp. water.
Stir and cook for a few seconds.
Add cooked dal, stir and bring to a boil.
Cover and simmer for 2-3 minutes.
Take off fire, add lemon juice.
Stir well, add coriander leaves.
Serve hot with steamed or jeera rice.